TRESA'S POT ROAST

 

  • Cooking Time: 6 hours
  • Servings: 6
  • Preparation Time: 15 minutes

Ingredients

  • 1 - 2 - 2 1/2 lb chuck roast
  • 3 - 4 cloves garlic sliced
  • salt and pepper
  • oil
  • 1 envelope onion soup mix (I sometimes use 2 just depends on how big my roast is)
  • 1 large can cream mushroom soup
  • 2 bay leaves
  • 1 large onion roughly chopped
  • 4 or 5 Carrots peeled and chopped
  • 3 or 4 large potatoes peeled and chopped

Directions

  • Cut slits in roast, poke garlic slices in holes.
  • Salt and pepper meat.
  • Brown in oil in a large pot...something deep that can go into the oven.
  • Remove meat and set aside.
  • Add soup and mix to pot add 2 cans of water.
  • Let come to a boil.
  • Add meat back to pot.
  • Add enough water to cover meat good.
  • Add onion and bay leaves.
  • Cover with lid or foil,
  • Bake at 350 for 5 to 6 hours.
  • Check on the liquid every so often you may have to add water.
  • 45 minutes before it's done add potatoes and carrots.

Notes

I am asked to bring this to all of the church dinners. I thicken the juices with corn starch and milk for a gravy yummy!!

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