Pot Roast is the BEST Meal During Fall

There’s nothing better than a warm roast on a cool fall day. This recipe has become my go-to for the season! It’s simple, comforting, and the perfect cozy meal to gather around the table with family.

Ingredients

• 3 lbs chuck roast (whole)

• 7 red potatoes, washed and cut in wedges

• Small bag of baby carrots

• 1 packet dry onion soup mix

• 1 can cream of mushroom soup

• 2 beef bouillon cubes

• 1 small onion

• 3–4 stalks celery

• 2–3 cups of water

• Olive oil

• Salt, pepper, garlic granules

• All-purpose flour

• Covered dutch oven or crock pot

Instructions

1. Season meat with salt, pepper, and garlic granules. Sear in a pan with olive oil for 2–3 minutes per side. Remove meat.

2. Turn stove to low, add a few spoonfuls of flour to the pan, and stir to make a gravy base.

3. Add chopped veggies to cover the bottom, then place the meat back in.

4. Add soups, bouillon cubes, and 2–3 cups of water so the roast is not fully covered.

5. Cover with lid and cook at 350°F for 2–3 hours in the oven (time may vary depending on oven).