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Soon to Be Our Favorite Pot Roast Recipe

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“Tried and True Favorite”
3hrs 10mins

Ingredients Nutrition

  • 1 12 lbs boneless chuck roast
  • 1 (8 ounce) package onion soup mix
  • 3 large carrots
  • 3 red potatoes
  • 1 large yellow onion


  1. (Try to get a roast that isn’t thicker than an inch, so it will cook faster. Thicker meat equals longer cooking time.).
  2. The secret to making something tender is to cook it for a long time at a low temperature, and if that isn’t good advice, I don’t know what is. You will want to get this roast in the oven as early as you can, because it can take up to two hours to cook. As a matter of fact, it is almost impossible to overcook it. The longer you leave it in, the more tender it gets.
  3. Mix 1 teaspoon salt and 1/2 teaspoon pepper into 1/2 cup flour in a wide flat dish or dinner plate. Roll the roast in it to coat the meat. Put 1 tablespoon oil in the bottom of the oven-safe pot over low heat. Brown both sides of the roast. Take the roast out of the pan and set it on a plate.
  4. In a small bowl, mix together 3 Tablespoons of the flour mixture with 2 cups water. Stir until the lumps disappear, then dump it into the meat pan and stir it together with the meat drippings. Add enough water to make a thin gravy, then stir in the onion soup mix and set the meat back down in the pan. The roast should be soaking in gravy, but not covered.
  5. Cut up the carrots, potatoes and onion and dump them around and over the meat.
  6. Cover the pan so that it is sealed (sometimes I put a layer of aluminum foil right under the lid but not touching the meat). Stick it in a 325 degree oven for about 2 hours until the meat is tender but before it falls apart (exact time depends on the thickness of the meat and your oven!).

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