Baked pot roast with potatoes and carrots

 

Baked pot roast with potatoes and carrots

INGREDIENTS:
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1 ½ cups water
1 envelope brown gravy mix
¼ cup dried minced onion
2 tbsp beef bouillon granules
1 ¼ tsp onion powder
1 ¼ tsp dried parsley
¼ tsp celery seed
1/8 tsp paprika
1 tsp ground black pepper
½ tsp dried minced garlic
¾ tsp dried oregano
½ tsp ground basil
½ tsp salt 3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces

HOW TO PREPARE:
Preheat oven to 325°. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk water, gravy mix, and all seasonings until blended; add to pan. Bring to a boil. Bake, covered, 1-1/2 hours.

Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Yield: 8 servings.