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.
Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 c. water and soup mix. Heat to a boil. Cover and cook over low heat about 1 to
1-1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter. Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens.
arge Dutch oven or any pot with a tight-fitting lid
Salt and pepper the chuck roast and brown it in the
In large Dutch oven, heat oil.
Place in roast; salt and pepper heavily.
Brown on all sides.
Add red wine vinegar, bay leaves and enough water to cover roast.
Reduce heat; cover and simmer pot roast.
Cook for 20 minutes per pound.
In the last 30 minutes, add potatoes and carrots and cook until they pierce easily with a fork.
Slice meat and serve with potatoes and carrots.
Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.
Cut slits in beef. Take 1 medium clove of garlic and cut it in slits. Put it in slits of beef. Brown the roast on both sides. Cover in water. Pour in 1/2 cup of Heinz \"57\" sauce, Worcestershire sauce, A.1. steak sauce, oregano, parsley, Italian seasoning, bay leaf, salt and pepper and diced onions. Cover and simmer until meat is done. When meat is done, remove from pan. Strain the liquid into a another pan and make gravy from strained liquid.
In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
ven safe pot w/lid brown both side of the roast, using
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.
Take a pot roast, a package of onion soup
POT ROAST: Use a metal skewer to
Sprinkle meat with salt and pepper.
Place in slow cooker.
Combine remaining ingredients.
pour over pot roast.
cover; cook on low 8-10 hours-- enjoy.
Place pot roast into crock-pot. Add water, salt and pepper. Peel and cut up potatoes and place in crock-pot. Let cook on high for 5 to 6 hours. When pot roast is ready, put about 4 tablespoons oil in skillet and let it heat. When it is hot, put 2 or 3 tablespoons flour, salt and pepper. Stir continuously until brown. Pour into crock-pot over roast and potatoes. Stir. This makes the gravy. Serve with corn bread or hot biscuits.
fe pot or dutch oven. Sear all sides of the roast in
twine.
For the pot roast:
Cut the beef into
Coat the pot roast with olive oil and a
at from top.
Place pot roast into refrigerator after it has
Wipe off roast with damp paper towel.
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.