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Tresa's Pot Roast


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Member since 2009

Serves 6 | Prep Time 15 minutes | Cook Time 6 hours

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


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.


Pairs Well With


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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