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Pot Roast Recipe

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This recipe for Pot Roast is from Harris 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:  
4 or 5 pound chuck or rolled rib beef roast
1 pkg. dehydrated onion soup
Directions:
Directions:
With roast in roaster or baking pan, sprinkle about a third of the onion soup on top. Be sure to get some of the powdered seasonings, as well as the onions. Cover with roaster top or aluminum foil. Bake at 325º for a total of 2 or 3 hours. Right after Sunday School, turn the roast and sprinkle another third of the soup over it. Cover again and return to the oven while the rest of the meal is being prepared. You may prefer this seasoning to the onion soup: 1 tsp. Worcestershire sauce (poke meat with a fork to make sauce run in rather than off) garlic salt - enough to cover meat, 2 tsp. oregano, 1 bay leaf. Meat may be uncovered for last few minutes of cookin, if it doesn't seem brown enough.
Personal Notes:
Personal Notes:
This is my mom's recipe in her own words! I loved her Sunday roast and especially her brown gravy. It was the best!

 

 

 

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