Easy Pot Roast with Vegetables Recipe

Preheat oven to 325 degrees F.

Rub beef chuck roast with Worcestershire sauce on both sides.

Combine onion powder, garlic powder, kosher salt , and dried oregano . Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.

Arrange new potatoes , carrots, mushrooms , and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables . Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.

In a separate small bowl, combine red wine , beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.

Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy .

Yield: 6 to 8 servings Note : Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.

Easy Pot Roast Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.