Original Pot Roast Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 40 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Beef chuck roast - 1 (3-lb.), completely frozen | ||
| Dry onion-soup mix - 1 (1-1/4 to 1-1/2 oz.) envelope | ||
| Potatoes | 1 Pound | |
| Celery - 1 cup sliced, cut 1-inch thick | ||
| Carrots - 2 cups slivered, cut 2-inches long | ||
| Onions | 1 Cup (16 tbs), thinly sliced | |
Directions
MAKING
1) In a 4-quart casserole, place the completely frozen meat.
2) Cook the meat, covered tightly for 30 minutes on Low.
3) Turn over the meat and add in 1/2 of onion-soup mix.
4) Again cook, covered for an additional 30 minutes on Low.
5) Toss over the meat again and add in rest of the onion-soup mix.
6) Mix in vegetables and then top it with onion rings.
7) Cook, covered for 20 to 30 minutes on Low until meat and vegetables become soft.
8) Keep aside, covered, for 10 minutes.
SERVING
9) Serve warm.
1) In a 4-quart casserole, place the completely frozen meat.
2) Cook the meat, covered tightly for 30 minutes on Low.
3) Turn over the meat and add in 1/2 of onion-soup mix.
4) Again cook, covered for an additional 30 minutes on Low.
5) Toss over the meat again and add in rest of the onion-soup mix.
6) Mix in vegetables and then top it with onion rings.
7) Cook, covered for 20 to 30 minutes on Low until meat and vegetables become soft.
8) Keep aside, covered, for 10 minutes.
SERVING
9) Serve warm.
Chef
