perfect pot roast
I love a rich, delicious pot roast every once in awhile. Here is an easy recipe your family will love:
Ingredients
1 T butter
2 T. canola oil
4 pound boneless, beef pot roast
kosher salt and coarse ground black pepper
1 can golden mushroom soup
1 package onion-mushroom soup mix
1/2 c. dry red or white wine
1/2 c. water
2 cloves garlic minced
1 large onion, cut into rough chunks
4 large potatoes, unpeeled and cut up
4 large carrots, scrubbed and cut into BIG, rustic chunks
8 oz. sliced mushrooms
1 sprig of rosemary
3 or 4 sprigs of thyme
2 bay leaves
Directions
Heat oven to 325 degrees and spray the interior of a covered roaster with cooking spray. Heat 1 T. oil and butter on medium heat, in large, flat pan. Rinse roast and pat dry. Generously rub salt and pepper on both sides. Place in hot pan and sear both sides until browned. Remove meat to roaster.
Add remaining oil to saute pan and cook onion, garlic and mushrooms until translucent. Pour in wine and scrape up any browned bits in bottom of pan. I like to use a wooden spoon for this step... Metal against metal just makes me cringe. Kind of like fingernails on a blackboard. Eewww.
Next, dump in two soups, water, rosemary, thyme and bay leaves. Stir to blend, breaking up any chunks of dry soup mix. Place roast in pan. Pour sauce mixture over meat and cover.
Roast in 325 degree oven for one and a half hours. Remove pan from oven and add carrots and potatoes. Drop temperature to 300 and roast for another hour, or until meat is fork-tender.
Serve with steamed, green vegetable or a salad. Or both. And a nice baguette. You know you'll want to mop up every bit of gravy on the plate.
Ingredients
1 T butter
2 T. canola oil
4 pound boneless, beef pot roast
kosher salt and coarse ground black pepper
1 can golden mushroom soup
1 package onion-mushroom soup mix
1/2 c. dry red or white wine
1/2 c. water
2 cloves garlic minced
1 large onion, cut into rough chunks
4 large potatoes, unpeeled and cut up
4 large carrots, scrubbed and cut into BIG, rustic chunks
8 oz. sliced mushrooms
1 sprig of rosemary
3 or 4 sprigs of thyme
2 bay leaves
Directions
Heat oven to 325 degrees and spray the interior of a covered roaster with cooking spray. Heat 1 T. oil and butter on medium heat, in large, flat pan. Rinse roast and pat dry. Generously rub salt and pepper on both sides. Place in hot pan and sear both sides until browned. Remove meat to roaster.
Add remaining oil to saute pan and cook onion, garlic and mushrooms until translucent. Pour in wine and scrape up any browned bits in bottom of pan. I like to use a wooden spoon for this step... Metal against metal just makes me cringe. Kind of like fingernails on a blackboard. Eewww.
Next, dump in two soups, water, rosemary, thyme and bay leaves. Stir to blend, breaking up any chunks of dry soup mix. Place roast in pan. Pour sauce mixture over meat and cover.
Roast in 325 degree oven for one and a half hours. Remove pan from oven and add carrots and potatoes. Drop temperature to 300 and roast for another hour, or until meat is fork-tender.
Serve with steamed, green vegetable or a salad. Or both. And a nice baguette. You know you'll want to mop up every bit of gravy on the plate.
Comments
Post a Comment