Grandma Spencer’s Sunday Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chuck roast
4 potatoes, washed and cut in quarters. No need to peel, unless you want to
Handful of baby carrots
2 cans cream of chicken soup
1 envelope of dry onion soup mix
½ c. water or broth
4 bay leaves
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Directions: |
Directions:Tear off 2 pieces of aluminum foil and fold them together in the center so you have 1 very long piece of foil. Place this in the bottom and sides of a 9 x 13 pan, with enough left to wrap around like a tin foil dinner.
Place the roast in the center of the pan. Surround it with the carrots and potatoes. Sprinkle dry onion soup mix over everything. Spread 2 cans of cream of chicken soup evenly over the meat and veggies. Pour on ½ c. of water or both. Place 4 bay leaves on top. Fold in the sides and center of the foil and make it very tight so steam doesn’t escape (this is how you make the gravy).
Bake on 350 for 3 hrs. Remove & throw away the bay leaves before putting the gravy, veggies and roast in bowls or platters. |
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Personal
Notes: |
Personal
Notes: Back in the day when we all went to 3 hours of church, we’d pop this in the oven as we were leaving and come to home to the heavenly aroma of a delicious ready-to-eat pot roast. This recipe came from Bud’s mom, who could make anything taste really yummy.
“Simple gratitude brings simple peace.”
from “Snow Rising” by Matt Baldwin
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