Ingredients
1 tablespoon canola oil1 boneless beef chuck roast (3 pounds)1-1/2 cups water1 envelope brown gravy mix1 envelope Italian salad dressing mix1 envelope onion soup mix1/2 teaspoon garlic powder1/2 teaspoon pepper3 pounds potatoes (about 9 medium), peeled and quartered1 pound carrots, cut into 2-inch pieces
Preparation
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, dressing mix, soup mix, garlic powder and pepper 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. Skim fat if necessary.
