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.
Wipe off roast with damp paper towel.
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.
and pepper. Sprinkle over the pot roast; rub in with your fingers
ry with paper towels. Brown pot roast in a large skillet. Place
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.
over slow cooker and cook pot roast on LOW about 8 1
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.
utcher's twine.
For the pot roast:
Cut the beef
ntil thickened.
Serve with pot roast and vegetables.
Makes 6
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.
ven-safe pot over medium-high heat. Season the chuck roast with salt
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
POT ROAST: Use a metal skewer to
o coarsely chop.
Coat roast generously with 2 tablespoons olive
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.
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.
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.<