Tuesday, May 10, 2011

Pot Roast

Who doesn't love a warm home cooked meal like pot roast. It's comfort food at it's best. I usually like to make mashed potatoes instead of cooked like in the picture but when I made this I only had two potatoes so I figured that wouldn't make much. The gravy comes out thick and ready to serve. Don't forget rolls for a loaf of french bread to dip in the gravy. Now I am drooling.

Beef Pot Roast

2 1/2 - 3 lb. beef chuck roast
2 Tablespoons flour
Salt and Pepper
1 Tablespoon vegetable oil
1 pkg. onion soup mix
2 cans cream of mushroom soup
2 1/2 cups water
2-3 tablespoons Worcestershire sauce
carrots (I use a small package of baby carrots, you can cut about 3-4 carrots)
potatoes (about 3 large)

Preheat oven to 350 degrees. Generously season your meat with salt and pepper on both sides. Sprinkle flour on all sides as well so it has a light coating. Heat oil in large pan on med/high. When hot brown meat on all sides. While that's browning, pour soup mix, mushroom soup, water and Worcestershire sauce in a roaster pan that has a lid. Mix well. Add meat when it's browned on all sides. Put lid on and bake for 2 hours. At two hours add your carrots and potatoes (if you are going to mash them, cook them separately). Put back in oven and cook for one more hour or until meat is cooked through and veggies are softened.

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