Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Coat pot roast with flour.
In Dutch oven, brown slowly on all sides in 2 tablespoons oil.
Season with salt and pepper.
Remove from heat.
Add 1/2 cup water.
Cover tightly and simmer slowly 2 1/2 hours or until tender.
Add water, if needed.
Preheat oven to 350\u00b0.
Place meat on a large piece of heavy-duty foil.
Spread undiluted mushroom soup over meat and sprinkle dry onion soup mix on top.
Wrap meat in foil, sealing with double foil.
Place seam side up in large baking pan.
Bake for 1 1/2 to 2 hours until tender.
When roast is done, lift from foil and strain gravy.
Slice roast.
Place in serving dish.
Spoon gravy over meat.
Cover and keep warm in oven.
Dilute gravy if too thick.
Serve gravy with rice or noodles.
Preheat oven to 350\u00b0.
Sprinkle the onions over the bottom of a large, heavy pot or Dutch oven.
Place the meat on top of the onions.
Cover and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.
Place meat on large piece of heavy-duty foil.
Spread undiluted cream of mushroom soup over meat.
Sprinkle with dry onion soup mix.
Wrap in foil, sealing with double fold.
Place seam side up in large baking pan.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
When done, lift roast from foil, slice pot roast and place in casserole.
Spoon some gravy over meat.
Dilute if gravy is too thick.
Serve with mashed potatoes, rice or noodles.
Makes 6 servings.
Brown pot roast in oil.
Pour off drippings.
Add salt, pepper, tomato juice, horseradish and onion.
Cover tightly and cook slowly for 3 to 3 1/2 hours or until meat is tender.
Remove roast to platter.
Add water to cooking liquid to make 2 cups. Thicken with flour to make gravy.
Serves 6 to 8.
Preheat the oven to 275 degrees F (135
>oven to 300 degrees F (150 degrees C).
Place roast in
b>roast or better yet, a mixture of half water and half beef
Preheat an oven to 350 degrees F (175
Place roast in oven-proof dish.
Combine next 4 ingredients in a small bowl
Trim separable fat from roast.
Rub 1 side with
Trim excess fat from meat.
Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper.
Add beef broth, basil or thyme and Worcestershire.
Cover and bake in a 325\u00b0 oven for 1 to 1 1/2 hours.
Add vegetables and onion soup mix.
(If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender.
Prepare Pot Roast Gravy.
Makes 8 servings.
Brown roast on all sides in a little oil in a heavy round roasting pot.
Remove roast.
Pour off fat.
Add 2 cups hot water and bouillon; stir.
Put roast back in pot.
Add sliced onion around roast.
Spread some mustard on top and sides of roast. Cover.
Roast in oven at 250\u00b0
for 3 to 4 hours.
Let roast set 15 minutes before slicing.
Add flour and water to juice in pan. Stir until boiling.
Cook a few more minutes for delicious gravy.
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack
>oven temperature later).
Make small slits all over the roast
Combine flour, salt and pepper.
Dredge pot roast in seasoned flour and brown in fat in Dutch oven.
Pour off drippings. Dissolve bouillon cube in hot water.
Add bouillon, bay leaves, garlic salt, marjoram and basil to meat.
Cover tightly and cook slowly 3 to 3 1/2 hours, until meat is tender.
Remove meat to hot platter, discard bay leaves and thicken cooking liquid with flour for gravy.
venly into surface of beef.
In Dutch oven, heat oil over medium
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225\u00b0f. 110\u00b0c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.