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Amy Grant's Pot Roast Recipe

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This recipe for Amy Grant's Pot Roast is from The Virgo & Kennington Family Cookbook, 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:  
7 lbs Chuck Roast
Olive Oil
4-5 Onions cut into chunks
4 Cans (14 oz) beef broth
Montreal Steak Seasoning
1 Tbsp. Garlic (Minced)
8 oz. Red Wine
Pinch Salt
Pinch Pepper
1 (10.5 oz.) Can Cream of Mushroom Soup
3 Tbsp. Maple Syrup
Bag of Carrots
Bag of New Potatoes
Directions:
Directions:
Season roast liberally with Montreal Steak seasoning and drizzle olive oil in a large skillet.

On a high heat place the roast in the skillet and sear each side.

Place chunked onions in the bottom of a roasting pan then lay the seared meat on top of the onions.
Add enough beef broth to partially cover the roast.

Stir in garlic and wine. Salt and pepper to taste.

Place the roasting pan in to a 400º oven.

Cook about 4 hours checking liquid levels every hour. When the meat pulls apart easily, add the last two cans of beef broth, a can of cream of mushroom soup and the maple syrup. Blend in the pan.

Add carrots and potatoes spooning liquid over the veggies. Cook for another hour until the potatoes are easily pierced with a fork.

 

 

 

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