POT ROAST: Use a metal skewer to
Place roast in oven-proof dish.
Combine next 4 ingredients in a small bowl
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.
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.
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.
In a Dutch oven, brown the pot roast in the oil.
This will take about 15 minutes to get all surfaces browned.
Add the remaining ingredients and bring to a boil.
Lower the heat and simmer very slowly for 3 hours.
Take the roast out and keep warm.
Strain the gravy (serve the onions as a side dish).
Mix the flour with water and thicken the gravy if desired.
Bake chuck roast in oven at 350\u00b0 for 1 1/2 hours.
Then cut up celery, onions, potatoes and carrots.
Place around roast.
Add a teaspoon of salt, dash of pepper and seasoning.
Bake for another 1 1/2 hours until tender.
Place pot roast in baking dish; place vegetables around meat. Sprinkle dry soup over all.
Pour beer over all.
Cover and place in 300\u00b0 oven for about 3 hours.
Choose a pot roast big enough to fit in your slow cooker. Place roast in cooker. Mix envelopes of dry mix together in a small bowl. Mix well. Pour mixes over roast. Cover. Cook on low for 6 to 7 hours, depending on size of pot roast.
Combine flour, salt, pepper and ginger.
Dredge meat in seasoned flour.
Brown pot roast in oil.
Pour off excess drippings.
Add cinnamon stick and water.
Arrange dried fruit on pot roast.
Cover and cook slowly for 2 1/2 to 3 hours or until meat is tender.
Add orange juice and cook slow for 15 minutes. Discard the cinnamon stick.
Remove meat to heated platter. Thicken fruit and liquid mixture with cornstarch for gravy.
Coat pot roast with a little vegetable oil. Rub in salt, pepper and herbs. Put pot roast in bottom of crock-pot and place vegetables around it. Add the beef broth and cover the pot. Cook for 8 to 10 hours on
low.
Toast sesame seeds in a small skillet over low
Combine flour, salt and pepper.
Dredge pot roast in seasoned flour.
Brown in lard or shortening.
Pour off drippings.
Add remaining ingredients (except water and flour).
Cover tightly and cook slowly 3 to 3 1/2 hours or until meat is tender.
Take out bay leaf.
Thicken.
Cooking liquid for gravy.
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.
Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
Mix can of mushroom and dried onion soup together.
Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
Seal foil around the roast well so the juices don't leak out.
Bake at 325 degrees for 3 hours.
Layer all ingredients in rice cooker in order listed.
Leave on KEEP WARM setting for 24 hours.
NOTE: Do not use COOK setting as that's too harsh of a boil for pot roast.
The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.
Brown pot roast in lard.
Pour off drippings.
Season with salt and pepper.
Mix together remaining ingredients.
Add to pot roast.
Cover tightly; simmer 3 1/2 to 4 hours.
Thicken liquid for gravy.
reviously the 3 pounds of pot roast with the pepper, lemon juice
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.