Beef Pot Roast Dinner Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lbs. Chuck Roast
11 oz. Envelope Lipton Onion Soup Mix
10.5 oz. Cream of Mushroom Soup
2 Beef Boullion Cubes
1½ c. Water
5 Carrots peeled and cut into 1½ inch pieces
5 Celery Stalks peeled and cut into 1 ½ inches pieces
5 Russet Potatoes cut into 1½ inch pieces
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Directions: |
Directions:Peel carrots, celery and potatoes and place in roasting pan. Put in beef bouillon cubes. Put roast into roasting pan on top of potatoes, celery and carrots. Mix together soup mix, cream of mushroom soup, and water; Pour over roast and Cover and bake in oven at 325º for 3 hours.
Tip: For quicker prep I use 1/2 package of baby carrots. Also use small red potatoes with skins on halved or quartered depending on size. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 1/2 hours |
Personal
Notes: |
Personal
Notes: Connie gave me this recipe when I was first married. I was talking with my Grandma and she started laughing this was her recipe as well. When growing up pot roast was the usually Sunday dinner after church. Then my grandmother would make soup or beef hash out of it later in the week.
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