Monday, April 1, 2013

Pot Roast

Pot Roast
Serves 6

4-5 pound Roast (arm, chuck or 7 bone) (I like to have a bone in because it adds so much to the flavor)
1 package Great Value Onion Soup Mix
2 cups Hot Tap Water
2 T. Olive Oil


  • Preheat oven 350 º
  • Pour  Onion Soup Mix into Hot Water
  • Rinse Roast off in water and pat dry
  • Heat Olive Oil in a Dutch Oven or Roasting Pan over medium heat
  • Lightly coat with flour all over
  • Place Roast into Pan and brown on both sides
  • Take pan off the heat
  • Pour Water w/Onion Soup Mix over the browned Roast
  • Cover with lid
  • Cook for 3-4 hours
  • Take out of oven and place Roast onto platter
  • If juices aren't quite thick enough just place the pan on top of burner over high heat and bring to a poil
  • In a small jar put 1/2 c. water 
  • Add 1-2 T. flour
  • Quickly screw on the lid and shake vigorously to mix 
  • After juices in pan have come to a boil slowly add the flour & water mixture to boiling juice an stir with a whisk to keep from lumping.
  • Remove fro heat and pour into a bowl

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