Wipe off roast with damp paper towel.
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.
Pat roast dry and season with salt
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.
over slow cooker and cook pot roast on LOW about 8 1
and pepper. Sprinkle over the pot roast; rub in with your fingers
ry with paper towels. Brown pot roast in a large skillet. Place
Preheat oven to 325\u00b0.
Place a large (14 x 20-inch) Reynolds oven cooking bag in 13 x 9 x 2-inch baking dish.
Shake flour in bag; add tomato sauce, water, instant bouillon, salt and pepper. Mix in bag.
Add roast and mushrooms.
Peel and quarter vegetables.
Add to bag and turn gently several times to coat. Close and tie bag; make six 1/2-inch slits in top and cook 2 to 2 1/2 hours or until tender.
To serve, spoon gravy from bag over pot roast.
Serves 6 to 8.
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.
ntil thickened.
Serve with pot roast and vegetables.
Makes 6
ven-safe pot over medium-high heat. Season the chuck roast with salt
o coarsely chop.
Coat roast generously with 2 tablespoons olive
In a 6-quart Dutch oven, in hot oil, brown roast.
Spoon off fat.
Add mushroom soup, onion soup mix and 1 cup water.
Cover; cook over low heat for 2 hours.
Add vegetables.
Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water until smooth.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Slow Cooker Directions:
In slow cooker mix soup, soup mix, potatoes, and carrots.
Add roast and turn to coat.
Cover and cook on low 8 to 9 hours or until roast and vegetables are done.
In large saucepot, brown roast on all sides in vegetable oil. After browning, drain fat. Add mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cover; cook until tender (depends on size of roast, about 3 to 3 1/2 hours).
Add vegetables.
Cover and cook about 45 minutes or until meat and vegetables are tender. Remove roast and vegetables.
Stir together flour and remaining 1/4 cup water.
Gradually stir into soup mixture.
Cook until mixture boils and thickens, stirring constantly.
Place roast on lowest level of grill.<
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.
Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover over low heat 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.
In a 6-quart saucepot, in hot oil, brown roast on all sides. Spoon off fat.
POT ROAST: Use a metal skewer to