OVEN POT ROAST

Ingredients

4 tablespoons peanut oil
1 (2- to 3-pound) chuck roast
Salt and pepper to taste
1 package dry onion gravy mix
2 cups water
1 cup chopped carrots
1 cup chopped potatoes

Preparation

In a Dutch oven pot, heat peanut oil. On stovetop, brown roast on each side in Dutch oven. Season with salt and pepper.
Mix gravy mix with 2 cups of water and pour over roast. Cover your pot, then turn on high heat until gravy starts to boil; reduce heat to low. Cook for 3 hours, and then add carrots and potatoes. Continue cooking over low heat until potatoes and carrots are tender.