Pot Roast for when you don’t want to be messing around in the Kitchen
Lynne Neighbors sent me this recipe to share with you. It sounds absolutely perfect for those days when you want to slide it in the oven and forget about it for a while.
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Now, on to Lynne’s pot roast. Yum.
- 1 good sized beef roast (chuck, shoulder, whatever is on sale) FROZEN - IMPORTANT
- 2 envelopes onion soup mix
- 2 cans cream of mushroom soup mix
- Potatoes - peeled and cut up into about 8 pieces each - amount depends on how much you think your family will eat - I used to do about 4 so I had planned leftovers since it was just Dave and I
- Carrots - I would peel and halve a 2 pound bag cause Dave LOVES carrots in this
- Onions - 3 good size ones peeled and cut into quarters
- The amount of all the veggies is based on what your family likes.
- The most important thing is that your roast be frozen. I know it sounds crazy, but it really works.
- Preheat oven to 250 degrees.
- Put the roast in a large pan and surround it with the veggies. I never salted or peppered as the soup mixes added plenty of flavor. Mix the two kinds of soup mix with about 1 soup can of water. Pour this all over the meat and veggies. Cover tightly with foil. Place in the oven and then let it cook for about 6 hours.
- I tried this a couple of times in the crockpot, but it came out too watery. You may have more luck doing it that way possibly.