Trim separable fat from roast.
Rub 1 side with
Brown roast in butter in Dutch oven; remove meat from Dutch oven.
Saute celery,
Wipe off roast with damp paper towel.
Preheat oven to 325 degrees F (165
Preheat oven to 500 Degrees while doing
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.
Remove roast from refrigerator
Preheat oven to 250\u00b0F (low). Rub
Put enough water to cover roast or better yet, a mixture
4- to 6-quart Dutch oven. Drain fat.
Mix 3
nd adjust oven rack to middle position.
Thoroughly pat roast dry
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
large oven safe pot or dutch oven. Sear all sides of the roast in
In 6-quart Dutch oven, put in 2 tablespoons hot oil.
Brown roast on all sides.
Spoon off fat.
Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to low.
Cook 2 hours, stirring often.
Add vegetables; cover.
Cook 45 minutes or until roast and vegetables are tender.
POT ROAST: Use a metal skewer to
Trim fat from roast.
Spray a dutch oven with cooking spray and preheat
nion in a large Dutch oven or any pot with a tight-fitting
Pour dressing over roast in a shallow dish.
n the top of the roast and insert slice of garlic
epper.
Coat roast with mixture.
In Dutch oven, in oil, brown