Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 lb. Boneless Beef Chuck for Pot Roast
2 small boxes of mushrooms
1 medium size onion
1 pk. dry onion soup mix
1 can (14.5 oz) beef broth
1 c. white or red wine (whatever you have left over)
olive oil
salt/pepper to your taste
wondra
1 pk extra wide noodles
1/2 c. grated romano cheese (or more to your liking)
1/2 stick butter (or more to your liking)
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Directions: |
Directions:1. Salt/pepper meat and brown both sides in olive oil. Use a dutch oven or heavy pot with lid
2. Clean mushrooms and slice
3. Slice onions
4. After meat is completely brown, remove meat from pot and saute mushrooms and onions. Add 1/2 cup of wine to mixture. This should take about 10-15 min. Do not burn!!
5. Remove 1/2 of mushroom/onion mixture and sprinkle 1/2 of onion soup over bottom.
6. Place meat back in dutch oven, sprinkle with rest of onion soup and top with rest of mushroom/onion mixture.
7. Add rest of wine and can of beef broth
8. Cook covered at 350º for 3 hours
9. Remove meat from mixture and thicken with 2T. wondra
10. Cut meat and place over noodles
11. Cook noodles as directed, drain, add butter, cheese and 1/2 of mushroom/onion mixture.
12. Set aside extra mixture (in gravy boat) so guests can add what they want |
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Number Of
Servings: |
Number Of
Servings:5-6 people |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I love to cook one pot meals where you don't have to fuss at all. On a cold, winter day, makes your house smell yummy.
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