In an oven safe pot w/lid brown both side of the roast, using
Preheat Oven to 350F degrees.
Wash
rge oven safe pot or dutch oven. Sear all sides of the roast in
Wipe off roast with damp paper towel.
POT ROAST: Use a metal skewer to
n a large Dutch oven or any pot with a tight-fitting
twine.
For the pot roast:
Cut the beef into
(mixture will be thick) except pot roast.
Divide potato mixture into
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
b>roast dry and season with salt and pepper. In a Dutch oven
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.
Preheat an oven to 350 degrees F (175
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.
Place roast in oven-proof dish.
Combine next
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.
Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.
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.
r>pot roast with salt and pepper.
In a Dutch oven, heat
Salt and pepper pot roast.
Wrap with heavy-duty aluminum foil. Bake in 350\u00b0 oven for about 1 hour.
Remove; slice onion.
Slice potatoes like you would for potato chips.
Salt and pepper.
Add to roast in aluminum foil and cook for 1 hour more.
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.