Traditional Pot Roast

Ingredients:
1- 3 pound chuck roast
2 tablespoons of olive oil
salt and pepper
2 envelopes of Lipton Beefy Onion soup mix
2 cups of water
4-5 medium potatoes, peeled and halved
2-3 cups baby carrots
2-3 onions, quartered
2 tablespoons of cornstarch

Directions:
Season roast on both sides with salt and pepper. Heat olive oil in a large skillet on high heat. Sear each side of roast (and sides if thick enough) in hot skillet about 2 minutes or until nicely browned on each side. Place roast in a large roasting pan. Combine both soup mixes with water and stir well. Pour soup mixture in roasting pan (not on top of the meat). Cover with a tight-fitting lid or tightly with aluminum foil. Bake at 300 degrees for 2 hours. Remove pan from oven and ladle out 1 cup of broth; set aside. Add potatoes, carrots and onions to pan surrounding the roast. Cover pan tightly again and continue baking for 1 hour. Remove pan from oven. Move roast and vegetables to a serving platter and cover to keep warm. To make gravy, place roasting pan on the stove and heat on medium-high heat. Add cornstarch to a small bowl and whisk in reserved 1 cup of broth. Whisk cornstarch mixture into pan juices and heat until simmering. Simmer for 3-4 minutes, whisking continually, until thickened.