This is probably my favorite childhood meal, Pot Roast. Growing up it was just me and my mom (my sister is 9 years older than me and moved out the second she turned 18), so my mom didn’t cook too often. This was one of maybe 3 meals that she made. The others weren’t worthy of acquiring the recipe. LOL!
When I grew up and had children of my own I asked my mom for this recipe and I still use it to this day. And my kids, much like myself, love it too.
It’s probably some generic recipe found all over the internet but nevertheless, here it is…
- 3lb Chuck Roast (I always buy a bigger one, usually 5-6lbs)
- Carrots – Amount is up to you.
- Potatoes – Amount is up to you.
- 2-3 cans Cream of Mushroom Soup (2 usually does the job)
- 1 pkg. Lipton Dried Onion
- Always prep/chop first, it just makes life easier. Peel and chop your carrots (if you have a larger roast you will want to make the carrot chops a little larger because they will be in the oven longer.) Rinse and chop your potatoes into 1” cubes, you can peel if you don’t like the skin but I leave the skin on which is why rinsing well is a must!
- Preheat your oven to 325 degrees.
- Cover a 2-3” deep pan with foil and place your roast in the center.
- Arrange chopped potatoes and carrots around the roast.
- Smother the roast, carrots and potatoes with the Cream of Mushroom soup and then sprinkle the Lipton Dried Onion over all of it.
- Cover the pan with foil and bake for 325 degrees for 1 hour per pound of your roast.