A delicious and tender pot roast recipe with a flavorful herb crust and a rich gravy.
Mix the flour, salt, pepper, garlic powder, and herbs in a bowl.
Ensure the seasoning is evenly mixed to coat the roast uniformly.
Coat the beef roast with the seasoning mix, pressing gently to adhere.
Pat the seasoning onto the roast firmly for a flavorful crust.
Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
Searing locks in the juices and adds a rich flavor to the roast.
Place the seared roast on a large sheet of aluminum foil.
Use heavy-duty foil to prevent any leaks during cooking.
Combine the cream of mushroom soup, onion soup mix, and water in a bowl and pour over the roast.
Mix thoroughly to ensure the flavors are well combined.
Wrap the roast tightly in the foil, sealing all edges, and place it in a shallow baking pan.
Ensure the foil is sealed to trap the steam and cook the roast evenly.
Bake in a preheated oven at 300°F (150°C) for 1 hour per pound of meat.
Check the internal temperature of the roast to ensure it reaches at least 145°F (63°C).
Let the roast rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meat more tender.
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