Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4# Chuck Roast (frozen is best but can be thawed)
1 can cream of mushroom soup
1 pkg. lipton onion soup mix (dry)
1 c. beef broth
1 medium onion, sliced
1 8 oz can sliced mushrooms or 1 c fresh, sliced
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Directions: |
Directions:Pam a large roaster pan. Spread 1/2 can soup on bottom of roaster. Sprinkle with 1/2 pkg onion soup. Place half the sliced onions and mushrooms on top. Place roast on next. Spread remaining mushroom soup and sprinkle lipton soup on roast along with remaining onions and mushrooms.
Pour broth over top.
Cover (with foil or roaster top).
Bake at 300º for 5 to 6 hours.
Remove roast and leave liquid in roaster. Thicken liquid with 2 oz. flour mixed with water (shake in gravy shaker so no lumps). Stir while over burner until thickened to desire.
Serve with mashed potatoes and vegetables. |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is a Hytjan Sunday favorite. It got to be such a Sunday tradition that when in High School, Kelsey would often say, "Pot Roast, AGAIN???".
But once in college, he soon learned what a great meal Dad's pot roast was!!
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