Effortless Pot Roast



This pot roast recipe was given to me by a dear friend who taught me most of the fundamentals of cooking and I will be forever grateful to her and for all of her incredible recipes. We once took a weekend and rummaged through hundreds of Bon Appétit and Gourmet magazines so I could ask her questions and learn cooking terminology. Here is one of her spectacular recipes.


Pre-heat oven to 325°

4 1/2-5lb chuck roast (if your butcher cuts 7 blade-bone in roasts get that but most butchers don't cut that any longer)

1 package of Lipton onion soup mix

Soy Sauce

1 cup of beef broth

4 carrots

5 potatoes

1 onion

3T Flour

1/4 cup of water

Salt

Pepper


In a roasting pan or 9x13 Pyrex pan put the roast, onion soup mix, 1/2 a bottle of soy sauce, and a 1 cup of broth cover with foil and put in the oven for 4 hours. Cut all the veggies around the same size so they cook evenly then place the veggies into the pan and cover for another 1 1/2. After that take the cover off and cook for 1/2 hour more. Once you take it out of the oven place the meat and veggies on a platter and strain the juices into a sauce pan. in small bowl put 3T flour and the water together and whisk. Put that flour mixture into the sauce pan and bring to boil until thick. Enjoy!





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