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Beef Chuck Pot Roast Recipe
Lay the carrots, potatoes and broccoli on top of the roast and recover with foil.
Continue baking another 3+ hours till meat is tender.
About 30 minutes prior to completion…
Remove the roast from the oven and gently take the veggies off, laying them in a microwavable/oven safe pan.
Combine mushroom soup and dry brown gravy mix.
Add juices from the roast and mix it through – the consistency should be thick but pourable.
Put the gravy all over the roast.
Return the roast to the oven and bake another 30 minutes.
When it is ready, slice the roast.
You will find that some roasts cut better in chunks.
No worries, it tastes delicious either way!
Tip: Keep checking the roast periodically. If the water is getting low enough that it may start to burn, add more water.
Tip: The veggies can be challenging. I have come to the conclusion that they go in 3 hours before serving time and, again, if they are softening too quickly I can pull them off the roast, put them into a microwavable dish and nuke them later to rewarm right before serving.