Category : Beef
Author : EWendy
Hits : 4720
Date : 03/01/2001
2 cans of Cream of Mushroom Soup 1 envelope of onion soup mix2-1/2 lbs chuck, rump, or pot roast (up to 3-1/2 lbs) black pepper to taste 4 cups water 4 carrots sliced or cut into lengths 4 medium sized potatoes 2 celery stalks, sliced into 1/2 inch slices 2 small onions, sliced 1/4 bell pepper, sliced 1 can of beef broth
Use a 4 qt. pot. Add 1 can of cream of mushroom soup and spread it around the bottem of the pot. Place the roast in the pot. Pour dry onion soup mix over roast and coat. Add 4 cups of water to pot. Pour in can of beef broth over roast. Add second can of Cream of Mushroom Soup and spread over roast. Add all vegetables and pepper to taste. Bring to boil, stirring all ingredients together, including roast. Cook on low heat for 3 to 4 hours until fork tender. The mixture that the roast cooks in makes its own delicious gravy. The liquid may be cloudy colored to begin, but keep an eye on it and stir when starts boiling again. Adjust heat. This discoloration will go away and will turn into a delicious gravy. And you will have fork tender pot roast.
Make washing spinach easy by adding a small amount of salt to cold water. Swish around, transfer to colander, rinse and drain immediately, pat dry.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich