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.
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.
ine.
For the pot roast:
Cut the beef into six to
>oven to 300 degrees F (150 degrees C).
Place roast in
ides in hot oil in a 4- to 6-quart Dutch oven. Drain
b>roast or better yet, a mixture of half water and half beef
Preheat an oven to 350 degrees F (175
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.
>oven temperature later).
Make small slits all over the roast
Brown roast thoroughly in oil on all sides.
Season with salt& pepper.
Add onions and water.
Cover, set pressure at 10 and cook for 1 hour after control jiggles.
Cool pan normally 5 minutes, then set in sink and run water over covered pan til pressure is gone.
Thicken gravy with flour mixed with 1/2 c water.
venly into surface of beef.
In Dutch oven, heat oil over medium
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt
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.
Coat all sides of meat with vinegar.
Then repeat with flour. In a Dutch oven, heat the oil until hot.
Brown the meat slowly on all sides.
Sprinkle with salt and pepper.
Add chopped onion (sauteed).
Add water or desired liquid, thyme, Worcestershire sauce, onion soup mix and cream of mushroom soup; stir.
Cover and bake in a 325\u00b0 oven for 1 1/2 hours.
Add desired vegetables; continue baking, covered, 45 minutes or until tender.
Generously season beef chuck roast with salt and pepper.
Combine the flour, salt and pepper and rub onto the roast. (Make more mixture if necessary to cover the roast.)
In Dutch oven, slowly brown the meat on all sides in 2 tablespoons hot shortening or salad oil.
Add the cloves, cinnamon and 1/4 cup water.
Cover tightly and simmer about 2 1/2 hours or until tender, adding small amount of water if necessary.
ver the pot roast; rub in with your fingers.
In a 6-qt
Generously season both sides of roast with salt and pepper. Sprinkle