Beef Roast with Potatoes Recipe

5      Reviews by:    Edward James   Beef Roast with Potatoes Recipe browns and then bakes chuck steak in chicken broth along with potatoes, celery, carrots, onions and Lipton® Beefy Onion soup mix in creating this tasty beef roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:8 Calories per Serving:586 Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   3 Hours 40 Minutes Total Time:   4 Hours

INGREDIENTS

• 3 to 4 pound chuck roast
• Lawry's® Seasoned Salt
• 1 Tbl. butter
• 1 packet Lipton® Beefy Onion soup mix
• 1 cup chicken broth
• 4 medium potatoes, peeled and cut into 1 in. cubes
• 3 stalks celery, chopped
• 1 whole onion, quartered
• 10 baby-cut carrots, chopped

DIRECTIONS

• NOTE: A 12-inch deep cast iron skillet works great for cooking this dish. An comparable oven proof utensil will work. Heat the skillet over medium-high heat. Preheat oven to 325°F. Thoroughly dry the roast and sprinkle liberally with seasoned salt. Once heated add the butter to melt. Once melted, add the roast to brown. Once browned on one side, turn over and brown second side.
• Pour contents of soup mix into chicken broth and mix well. Pour into skillet with with roast. Some dehydrated onion may remain in broth container. Scrap out onion and place in skillet. Cover skillet tightly with aluminum foil and place in oven for 1 1/2 hours.
• Prepare vegetables while roast is cooking. At the end of 1 1/2 hours, reduce oven temperature to 250°F. Remove roast from oven, remove aluminum foil and remove roast to a serving platter. Place vegetables on bottom of the skillet, place roast on top of vegetables and replace aluminum foil, tightly. Cook roast and vegetable for 2 hours.
• After 2 hours, remove roast from oven and move to serving platter. Surround the roast with vegetables, serve and enjoy.

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