1, 2, 3 Pot Roast

 

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cook’s past, the advice and menus of cook’s present, the wisdom of cookbook writers.
 
And so I always cook this pot roast with my ex-boyfriend’s mom in mind, whom I only met once. I got rid of the boyfriend and kept his mom’s pot roast recipe. Hey, don’t judge. Some girls keep the jewelry, I retain the recipes. Ok, sometimes I keep the jewelry too. Can you blame me?
Make this no-fail version in three easy steps:
  1. brown the beef
    2. add the soups
  2. cook for 3-4 hours (8 hours on low, if cooking in a slow cooker)
 
Ingredients:
Serves 4

1 (3-pound) boneless Chuck Roast
1 can Golden Mushroom Soup
1 can French Onion Soup
2 tablespoons Vegetable Oil
1 cup Water

Directions:

Heat the oil in a heavy Dutch oven or a large pot over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a slow cooker if you’re cooking it that way or skip this step if you’re cooking it on the stove top. Add soups and water and bring to a simmer, cover and cook for about 4 hours or until meat is tender, turning it occasionally. Serve with mashed potatoes and vegetables of your choice.

 


 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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4 Comment

  1. Reply
    What is Really Healthy Eating?
    March 15, 2017 at 7:00 am

    […] that is the only rule to follow. Real food means no processed, packaged stuff. I once used to make pot roast with canned condensed soup. Cringe! Healthy food simply means using real ingredients …that come from nature! Moderation is […]

  2. Reply
    Slow cooker beer-braised pot roast recipe
    February 16, 2017 at 12:07 pm

    […] do you cook your pot roast? I used to add canned mushroom and French onion soups like in this oooold recipe, and it’s really tasty, but my preferences have changed since then to healthier choices. What […]

  3. Reply
    Jas
    March 10, 2013 at 10:38 pm

    Sauté 2 large onions with 1 large carrot , both chopped, after you brown the meat. Add tomato sauce or 2-3 fresh tomatoes. You can omit mushrooms all together in this version. Add 2-3 cups beef broth (or water but don’t forget to season it), return meat to the pot and simmer for the same amount of time. If needed, thicken sauce with cornstarch or flour (Mix 1 tablespoon flour with 1 tablespoon water to make a paste). Let me know if you have more questions

  4. Reply
    Andrea
    March 9, 2013 at 2:37 pm

    Craving this…but don’t want to use condensed soups..help?

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