Pot Roast

• 1 Tbsp olive oil
• 3 lb boneless beef chuck roast
• 1-1/2 cups water
• 1 envelope brown gravy mix
• 1 envelope italian salad dressing mix
• 1 envelope onion soup mix
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 3 lb potatoes, peeled and quartered
• 1 lb carrots, cut into 2 in pieces

Preheat oven to 350.

In a dutch oven, heat oil over medium heat. Brown roast on all sides. In a small bowl, whisk together water, gravy mix, dressing mix, soup mix, garlic powder, and pepper, until blended. Add to dutch oven, and bring to a boil. Bake covered 1.5 hours.

Add vegetables and cook 1-1/4 to 1-1/2 hours longer.