Pot Roast with Potatoes and Carrots
4 lb. blade or cross rib pot roast
1 can cream of mushroom soup
8 small potatoes
8 medium carrots, cut into bite sized pieces
1 medium onion cut into small pieces
2 T. water
Onion soup mix (below)
Place a piece of heavy duty foil in baking pan. Mix soup and bouillon onion soup mix; spread over beef. Place vegetables around the outside edge and sprinkle with the water. Fold foil over and seal. Cook in 300 oven for four hours. Serve with the gravy.
Bouillon-Onion Soup Mix
¼ c. instant minced onion
2 T. instant beef bouillon
½ t. onion powder
(To make the soup, stir in 4 cups boiling water; reduce heat. Cover and simmer for five minutes)
(Sunday’s we like to make meals that are full flavored and fairly easy. This recipe has been a family favorite since we married twenty nine years ago. It is one of those “put it in and forget it until it’s done” recipe’s.)
4 lb. blade or cross rib pot roast
1 can cream of mushroom soup
8 small potatoes
8 medium carrots, cut into bite sized pieces
1 medium onion cut into small pieces
2 T. water
Onion soup mix (below)
Place a piece of heavy duty foil in baking pan. Mix soup and bouillon onion soup mix; spread over beef. Place vegetables around the outside edge and sprinkle with the water. Fold foil over and seal. Cook in 300 oven for four hours. Serve with the gravy.
Bouillon-Onion Soup Mix
¼ c. instant minced onion
2 T. instant beef bouillon
½ t. onion powder
(To make the soup, stir in 4 cups boiling water; reduce heat. Cover and simmer for five minutes)
(Sunday’s we like to make meals that are full flavored and fairly easy. This recipe has been a family favorite since we married twenty nine years ago. It is one of those “put it in and forget it until it’s done” recipe’s.)
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