Wipe off roast with damp paper towel.
Place pot roast in 9 x 13-inch pan.
Add cut potatoes and carrots (enough for the number you want to feed).
Sprinkle dry onion soup mix over the top of the meat.
Add water to vegetables. Cover tightly with foil and bake at 250\u00b0 for 4 hours.
In an oven safe pot w/lid brown both side of the roast, using
o wrap and seal the roast.
(Foil is easy to
Preheat Oven to 350F degrees.
Wash
rge oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to
Preheat oven to 300 degrees F (150 degrees C).
Place roast in
n a large Dutch oven or any pot with a tight-fitting
twine.
For the pot roast:
Cut the beef into
(mixture will be thick) except pot roast.
Divide potato mixture into
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
b>roast dry and season with salt and pepper. In a Dutch oven
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.
Heat oven to 325\u00b0.
Coat roast with flour.
In nonstick Dutch oven, brown roast in oil; remove.
Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
Return roast to pot; sprinkle with salt and pepper.
Place vegetables around roast. Cover.
Bake 2 3/4 hours or until tender, turning once.
Remove roast and slice.
Return beef to pan and simmer 5 minutes.
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
Add shredded pot roast and all cans of beans and salsas.
Place catsup tamales and olives in last, lightly stirring.
(Do not drain beans except for pintos and garbanzos.)
Place cheese on top and cover.
Bake 45 minutes at 350\u00b0 until warmed through and bubbly.
Can remove lid if getting too much moisture.
This is best made the day before to allow flavors to mingle.
Serve with tortilla chips and green chilies. Can be frozen.
Preheat an oven to 350 degrees F (175
Take a pot roast, a package of onion soup
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.
Trim separable fat from roast.
Rub 1 side with