Savory Pot Roast
-2 Tbs. vegetable oil
-3 1/2-4 lb. beef round or chuck pot roast (I go with whatever I can find a deal on)
-1 can (10 3/4 oz) Cream of Mushroom soup
– 1 pouch dry onion soup mix
-1 c. water
-6 medium potatoes, quartered (about 5 1/2 c.)
-6 carrots, cut into 2″ pieces
-3 cloves garlic, smashed
-1 bay leaf
1. In a dutch oven or stockpot, heat oil. Brown roast on all sides and spoon off excess grease.
2. Stir in mushroom soup, onion soup mix and the water. Reduce heat to low. Cover, cook 2 hours. Add vegetables, garlic and bay leaf. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
3.Remove bay leaf. Serve warm. (Optional: Make a gravy! Stir together 2 Tbs. of all-purpose flour and 1/4 c. water until smooth. Remove roast and vegetables from the pan. Gradually stir flour mixture into the soup mixture. Cook until mixture boils and thickens, stirring constantly.)
The way my mom makes it is without gravy, in an almost stew/soup like broth, so I skip the gravy. I made it once, though, and it was pretty tasty. She also adds in 1 yellow onion, cut into wedges. I forgot the onion-oops! For two people, this makes enough for dinner for 2 nights and lunch 1 day. The day that I brought this to work as lunch, a (19 year old)girl I work with said “You know how to make that?!”…please, people-teach your daughters how to cook. And your sons for that matter.