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.
Sprinkle salt, black pepper, parsley, and oregano evenly over beef pot roast. Place roast in a slow cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the beef and vegetables.
Cook on High for 4 hours.
Coat pot roast with flour.
In Dutch oven, brown slowly on all sides in 2 tablespoons oil.
Season with salt and pepper.
Remove from heat.
Add 1/2 cup water.
Cover tightly and simmer slowly 2 1/2 hours or until tender.
Add water, if needed.
twine.
For the pot roast:
Cut the beef into six to
otatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper
Dutch oven. Brown the pot roast on all sides in the
Generously season both sides of roast with salt and pepper. Sprinkle
lastic wrap. Microwave on Simmer for 45 minutes.
Turn meat
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.
Generously season beef chuck roast with salt and pepper.
In roaster combine meat marinade and vegetable juice.
Add pot roast.
Marinate for 15 minutes, piercing meat with fork and turning several times.
Cover and simmer until nearly tender about 2 1/4 hours.
Add vegetables; simmer 25 minutes longer.
Remove roast and vegetables to platter.
Combine flour and water.
Add to juice in pan.
Cook and stir.
Put vegetables in bottom of crock-pot.
Season meat and add it to crock-pot.
Add the water.
If desired, the onion and bouillon cube may be added before adding the water.
Cover and cook on high setting for 4 hours.
press evenly into surface of beef.
In Dutch oven, heat
Brown pot roast in oil.
Pour off drippings.
Add salt, pepper, tomato juice, horseradish and onion.
Cover tightly and cook slowly for 3 to 3 1/2 hours or until meat is tender.
Remove roast to platter.
Add water to cooking liquid to make 2 cups. Thicken with flour to make gravy.
Serves 6 to 8.
Place meat on large piece of heavy-duty foil.
Spread undiluted cream of mushroom soup over meat.
Sprinkle with dry onion soup mix.
Wrap in foil, sealing with double fold.
Place seam side up in large baking pan.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
When done, lift roast from foil, slice pot roast and place in casserole.
Spoon some gravy over meat.
Dilute if gravy is too thick.
Serve with mashed potatoes, rice or noodles.
Makes 6 servings.
Coat all sides of meat with vinegar.
Then repeat with flour. In a Dutch oven, heat the oil until hot.
Brown the meat slowly on all sides.
Sprinkle with salt and pepper.
Add chopped onion (sauteed).
Add water or desired liquid, thyme, Worcestershire sauce, onion soup mix and cream of mushroom soup; stir.
Cover and bake in a 325\u00b0 oven for 1 1/2 hours.
Add desired vegetables; continue baking, covered, 45 minutes or until tender.
Trim fat from pot roast.
If necessary, cut roast to fit into a
o 325\u00b0F Lightly coat beef pot roast with flour. Heat oil in
nd potatoes.
Season the roast with salt and pepper.
FOR MARINATING: place roast in ziploc bag. Pour marinade