Easy Failproof Pot Roast Recipe

When it comes to roast, I am all in,. To me there is nothing better than a slow cooked roast on the weekends, just like Mom used to do when we were little. I have to say, I am known for my roasts around here and often make them for company as well as family. Beef or pork, I love them just the same.

Today i want to share a recipe for my fail-proof pot roast that I learned to make from my Mom. This simple recipe used Cream of Mushroom soup to give you a tender, fall apart meat that everyone is going to love. Just put it in the roaster and let it do its job. So good!!! I can just about taste it right now. Give it a try!

Easy Failproof Pot Roast Recipe

Easy Failproof Pot Roast Recipe


Ingredients:

1 Beef Roast 3-4 Lbs
2 Cans of Cream of Mushroom Soup – not lowfat
Granulated Onion or 1 sliced Onion
Pepper
Lawrys Season Salt
Garlic Powder
2-3 Russet Potatoes, quartered
3 carrots, cut into chunks
2 cups of Water

Directions:
Use a roaster that has a lid. This will ensure that you get a tender meat.

Season the meat with season salt, pepper, garlic powder, and onion powder. Place it in the pan and then in a 350 degree oven, uncovered, for about 45 Min – 60 Min to brown.

Once it is browned, use the Cream of Mushroom soup and cover the top of the meat. Then add the water around the roast, not on top, and cover with the lid. Place back in the oven and let cook for another 45 Min to 60 min.

Cut up your veggies, including onion, if you choose whole onions, and add them to the pan, in the juice surrounding the roast. Replace the cover and cook another 30 minutes or until the veggies are tender. Your meat should be very tender and pull apart easily. You will also have plenty of pan juices and soup for your gravy

*Note – Adjust your times depending on the thickness of the roast. I usually allow about 2.5 to 3 hours to cook a roast, depending on the size. Keep the lid on it as much as possible for a failproof and successful roast.

Hope you enjoy!

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