Pot Roast for Many

Pot roast seasoned with garlic and onion salts, and coated in white and brown sugar is baked on layers of potatoes and carrots.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 577 Calories

Ingredients

• ¼ cup white sugar
• ¼ cup packed brown sugar
• ½ cup margarine
• 2 cups water
• 1 tablespoon garlic salt
• 1 tablespoon onion salt
• 4 pounds beef chuck roast
• 3 (.75 ounce) packets dry brown gravy mix
• 5 pounds baking potatoes, peeled and diced
• 2 pounds carrots, peeled and diced

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.

Step 3

In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.

Step 4

Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.