Pot Roast – A Family Favorite

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…

 

INGREDIENTS:

  1. 3lb Chuck Roast (I always buy a bigger one, usually 5-6lbs)
  2. Carrots – Amount is up to you.
  3. Potatoes – Amount is up to you.
  4. 2-3 cans Cream of Mushroom Soup (2 usually does the job)
  5. 1 pkg. Lipton Dried Onion

INSTRUCTIONS:

  1. 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!
  2. Preheat your oven to 325 degrees.
  3. Cover a 2-3” deep pan with foil and place your roast in the center.
  4. Arrange chopped potatoes and carrots around the roast.
  5. Smother the roast, carrots and potatoes with the Cream of Mushroom soup and then sprinkle the Lipton Dried Onion over all of it.
  6. Cover the pan with foil and bake for 325 degrees for 1 hour per pound of your roast.

ENJOY!

 

 

 

 

 

 

 

 

 

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