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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pot Roast Recipe

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This recipe for Pot Roast is from My Oh Meyer That's Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large thick boneless chuck roast
Kitchen bouquet
2 large onions quartered
2 packages whole mushrooms
4 to 6 large peeled potatoes
6 to 8 carrots peeled
1 family sized can of cream of chicken soup
Directions:
Directions:
Preheat oven to 250º
1. Place roast in a large roasting pan.
2. Pour a little of the kitchen bouquet over the top of the roast.
3. Spoon the soup over the roast.
4. Place the onions, potatoes, carrots and mushrooms around the roast. Put the cover on.
5. Slow cook the roast 5 or 6 hours.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
This pot roast recipe is a combination of the same recipe my mom (Joan Welch) and John's cousin (Judy Grant) make. I loved my mom's version, but she used cream of mushroom soup and Lipton onion soup in hers. I also loved Judies version with the whole mushrooms and the slow cooked effect. So I put the two together to get my version of an excellent pot roast.

 

 

 

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