Need directions and advice on cooking a 3lb chuck roast in the oven ?

Question

using a disposable foil roaster with a lid. How long and what temperature for best results? Note: I am cooking potatoes and carrots separate. I have an onion soup mix I can add....

Answer 1

the way i make my roast is i cut up onions potatoes and carrots and place the roast in the pan and place them around the roast then i pour a large can of cream of mushroom soup on the top put in the oven at 375 for about 2 or 3 hours the soup makes the roast fall apart it is so good  

Answer 2

I usually will sear my roast in olive oil with a pat or 2 of butter and salt n pepper with a slice of onion. sear for 3 min on each side on med to hi heat. Rest roast on a plate for 10 to 15 min.  I would deglaze the pan with beef stock, pepper salt  simmer.  Meanwhile get your roasting pan put a couple slices of onion, 2 bay leaves, garlic clove smashed. can use 2  some of the deglazed stock. roast in 325 oven lid off for 1 hour.  Clean and split lenghtwise carrots,lid on roast another 1 1/2 hour.  Can add cleaned halved potatoes to pot last hour of cooking.  When tender to your taste, reomove roast,carrots, bay leaves,potatoes and onion.  Place remaining juice on top of range with left over juices.  heat to first boil add seasoning to taste, add  a thickening agent such as corn starch and water or flour and water.  Make gravy. ta da  

Answer 3

Beef Pot Roast with Vegetable

3 - 4 lb. chuck roast

1/4 C. self-rising flour

2 t. seasoned salt

1 t. black pepper

3 T. oil

2 medium onions chopped

6 carrots cut in 3 inch pieces

1 stalk celery in 1 inch pieces

6 potatoes peeled and cut up

3 C. water

Mix together flour, salt and pepper. Coat the roast in it. Heat the oil in a dutch oven and add the beef roast to it to brown. Remove roast from pan and set aside. Add the onions to the pan and saute for about 5 minutes. They should be beginning to show some color. Add the roast and celery to the pan.

Add the 3 cups of water and cover tightly. Roast at 350° F. for 1 hour. Open the pot and add the carrots and potatoes. Season with a little salt and pepper. Continue to roast for another hour or until tender.

To make gravy: Remove the roast and vegetables to a platter. Cover with foil to keep warm. Mix together 3 T. water with 3 T. flour and stir to blend. Bring the broth to a boil and add the flour water, stirring so that it does not get lumpy, while it thickens. Season to taste