Diva Tasting: Dutch Oven Pot Roast….

Dutch Oven Pot Roast
  • 2 Onions, Sliced
  • 1/4 Cup All-Purpose Flour
  • 1 (3 Pound) Boneless Beef Chuck Roast
  • 1 Teaspoon Kosher Salt And Ground Black Pepper To Taste
  • 1 (1.2 Ounce) Package Gravy Mix
  • 1 (1 Ounce) Package Ranch Dressing Mix
  • 1 (.7 Ounce) Package Dry Italian-Style Salad Dressing Mix
  • 1 Cup Water, Or As Needed
  • 1 Bag of Baby Carrots (optional)
  • 1 Quart Container of Sliced Cremini Mushrooms
  1. Spray the inside of a Dutch Oven with cooking spray. Spread the onion slices, carrots and mushrooms out into the bottom of the cooker. Heat Oven to 325°.
  2. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using meat tenderizer or rolling pin, pound the flour into the meat. Place the floured roast into the cooker on top of the vegetables and mushrooms. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast.
  3. Cover the cooker, set to 325, and cook until the roast is tender and the gravy has thickened, about 8 hours. May use slow cooker on low if desired.
  4. Serve with Lemon Broccoli and Quick Dinner Rolls. Recipe Previously Posted.

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