In Dutch oven, brown roast.
Add soup mix blended with 2 cups water. Simmer, covered, turning occasionally, 2 hours.
Cut potatoes into 1-inch pieces and slice carrots thinly.
Add to roast and cook an additional 30 minutes until vegetables are tender.
Remove roast and vegetables.
Blend 1/2 cup water with flour. Stir into Dutch oven. Bring to a boil, then simmer, stirring constantly, until thickened, about 5 minutes.
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.
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.
ven safe pot w/lid brown both side of the roast, using
POT ROAST: Use a metal skewer to
arge Dutch oven or any pot with a tight-fitting lid
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.
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.
reviously the 3 pounds of pot roast with the pepper, lemon juice
Bring a large pot of water to boil.
Pat roast dry and season with salt
(mixture will be thick) except pot roast.
Divide potato mixture into
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.