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Renee's
Pot Roast |
2 - 3 lb. pot roast (California chuck or boneless beef chuck
roast)
Celery (cut like celery sticks)
Carrots (whole babies or quartered regular)
Onion quartered
Potatoes (peeled)
1 can mushroom soup
In a baggie dump about 3 tablespoons flour and bunches of celery
salt, onion powder, garlic salt and pepper. Shake to mix and put
meat in baggie. Shake again. Heat enough olive oil to cover bottom
of dutch oven. When oil is hot, brown both sides of roast until
brown and crispy. add water until about half way up the meat. Cover
and simmer on low about 2 1/2 to 3 hours depending on size of roast.
About a half hour before roast is done, (it should be almost fork-tender)
add vegetables (caution: if using large carrots, put them in one
hour before. I like the baby carrots.
When veggies are done, put roast and veggies on oven-safe plate
or pan and keep warm in oven (about 170- 200 degrees). Put soup
directly into water left in the pan. (Don’t worry about grease
or little bits of veggies in the water- put the whole can of soup
in there.) Stir until smooth, let it cook down a bit and you’re
ready!
p.s. I like to put onions and celery in with meat from the start,
but they will cook down to almost nothing- Spanky likes them cooked
with the rest of the veggies so they’re not so done. Your
choice.
-Renee
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