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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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This is my adaptation of a recipe from a family and friends cookbook. Not my family and friends but a good cookbook non the less. Recipe note said: Play around with the cooking times. You can do slower or faster, depending on how much time you have and different size roasts. I love throwing in potatoes, carrots and onions for the last 2 hours. This is great because when the roast is done you have a great gravy with no fuss. Ingredients:
3 lbs pot roast |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 -2 cup beef broth |
1 (1 ounce) package onion soup mix |
2 tablespoons cooking oil |
salt and pepper |
Directions:
1. In Dutch oven, heat oil and brown roast on all sides.
2. Season with salt and pepper. Drain any drippings.
3. Mix together soup, broth and soup mix. Pour over roast. Bake 3 hours at 300*-350*.
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