I've cooked roasts six ways from Sunday but my all-time favorite is the way my mama cooks it... with Lipton Beefy Onion Soup Mix. You just can't beat it. It's easy and ALWAYS turns out perfect.
If your goal is a fork-tender roast that falls apart if you look at it hard, always go with a chuck roast. The marbling and cut is what yields the super tender results.
Mama's Pot Roast
1 3-lb chuck roast
2 tablespoons olive oil
Salt & pepper
2 envelopes Lipton Beefy Onion Soup Mix
2 cups water
4-5 medium potatoes, peeled & halved
2-3 cups baby carrots
2-3 onions, quartered
2 tablespoons cornstarch
Season roast on both sides with salt and pepper. Heat olive oil in a large skillet on high heat. Sear each side of roast (and sides if thick enough) in hot skillet about 2 minutes or until nicely browned on each side. Place roast in a large roasting pan.
Combine both soup mixes with water and stir well. Pour soup mixture in roasting pan (not on top of the meat). Cover with a tight-fitting lid or tightly with aluminum foil. Bake at 300 degrees for 2 hours.
Note: If you're roasting in the same pan you seared the meat, remove the roast and set it aside before you add the liquid. If you put the liquid in a hot pan it could start to boil which will "seize" the roast and make it tough. For more on that and some of my other tips, click here.
Remove pan from oven and ladle out 1 cup of broth; set aside. Add potatoes, carrots and onions to pan surrounding the roast. Cover pan tightly again and continue baking for 1 hour. Remove pan from oven. Move roast and vegetables to a serving platter and cover to keep warm.
To make gravy, place roasting pan on the stove (to cover 2 burners if using an elongated pan) and heat on medium-high heat. Add cornstarch to a small bowl and whisk in reserved 1 cup of broth. Whisk cornstarch mixture into pan juices and heat until simmering. Simmer for 3-4 minutes, whisking continually, until thickened.