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POT ROAST Recipe

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This recipe for POT ROAST is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", 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:  
3-5lb Boneless Beef Chuck Roast
1 pkg McCormick Pot Roast Seasoning
1 can each Progresso French Onion Soup & Beef and Mushroom Soup
1 pkg onion soup mix
1 Tblsp Beef Base
1 garlic clove chopped
1 onions quartered
1 celery stalk chopped
carrots sliced thick
baby red potatoes
black pepper
Directions:
Directions:
Rub roast with veg oil salt and pepper and place in a hot pan to brown on both sides or slap on the grill to get it nice and charred on outside. Mix all soup and seasoning ingredients together till combined well except for the vegetables. Place roast in crock pot or deep baking dish. Top with remaining vegetables and pour mixed soup and seasonings over top. Cover and cook on High 4 hours / Low 8 - 10 hours. If cooking in oven cover and bake at 350º for 4 hours or 325º for 6-8 hours
Personal Notes:
Personal Notes:
This is a very rich and hearty dinner and is delicious on a cold wintry night. I like to eliminate the potatoes and cook either egg noodles or mashed potatoes.

 

 

 

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