INGREDIENTS
1 chuck roast about 3 to 4 pounds
2 teaspoons garlic powder
salt and pepper to taste
4 tablespoons unsalted butter
1 large yellow onion sliced
1 pound baby carrots
2 packets brown gravy mix (about .87 ounce each) I recommend using low sodium packets
green onions optional, for serving
INSTRUCTIONS
Oven method
Trim any excess fat from your roast. In a dutch oven, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder evenly over the roast.
Turn the heat to high and sear each side of your roast for 3 minutes or until browned. Once seared, lower the heat and add the sliced yellow onion and baby carrots.
Prepare your brown gravy as directed on the packet. Pour over the pot roast.
Cook at 275 degrees for 3 hours (for a 3 pound roast) or 4 hours (for a 4 pound roast). If using a meat thermometer, the reading should be at least 145 degrees.
Slow cooker method
Trim any excess fat from your roast. In a dutch oven or large skillet, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder evenly over the roast.
Turn the heat to high and sear each side of your roast for 3 minutes or until browned.
Add the carrots and sliced yellow onion to your slow cooker. Set the roast on top.
Prepare both packets of gravy as directed and pour over your roast. Add ⅓ cup extra water over the roast.
Cook on low for 8 hours. If using a meat thermometer, the reading should be at least 145 degrees.
NOTES
Be sure to sear your pot roast before putting it in your oven or slow cooker.
If your roast seems tough, cover it up and cook it for 30 minutes longer.
Nutritional information is an estimate only.
NUTRITION
Serving: 1serving
Calories: 275kcal
Carbohydrates: 5g
Protein: 22g
Fat: 19g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Trans Fat: 1g
Cholesterol: 93mg
Sodium: 137mg
Potassium: 519mg
Fiber: 2g
Sugar: 3g
Vitamin A: 8008IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 3mg
