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 Good Gravy Pot Roast
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Posted - 09/26/2006 :  02:35:09  Show Profile Send n/a a Private Message  Reply with Quote
Today I made this roast w/mashed taters,
along w/the gravy in the pan,
(that the soups made) and boy was it "good",
so I wanted to share this recipe w/ya'll.
---------------------------------------------

This is a Dutch Oven recipe, but I cooked my roast
in a 13x9x2-inch aluminum baking pan,
that comes with one of those aluminum lids.
It baked well, and the roast and gravy tasted sooo good!

Good Gravy Pot Roast
( Dutch Oven Recipe )

3/4 c. flour
1 boneless beef roast (3-1/2 to 4 lbs.) *See note
3 Tbsp. cooking oil
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 can (10-3/4 oz.) cheddar cheese soup, undiluted
1 pkt. (1 oz.) dry onion recipe soup mix *See note
1-1/2 cups water
Several dashes black pepper
Hot cooked mashed potatoes

Place flour in a large plastic zip-lock bag.
Add roast; shake to coat with the flour.

In a Dutch Oven, (over medium-high heat)
brown roast on both sides in hot oil.
(I browned both sides for 1 min. & 30 sec.).
Remove roast, and set aside.

In a bowl, combine soups, dry onion soup mix,
and water; mix well.
( When mixing the soups together w/the water,
be sure to add just a 1/4 cup of water at a time;
for easier mixing and stirring ).

Spray inside of a Dutch Oven,
or one 13x9x2-inch baking pan,
w/a no-stick vegetable cooking spray.

Pour 1/4 of the soup mixture in the pan,
add the browned roast; then pour the
remaining soup mixture over the entire roast.

Cover, and bake at 325 degrees
for 2 hrs. & 40 minutes, after that,
turn up the oven to 350 degrees,
and continue baking the roast for 1 more hr.

Serve pot roast and gravy w/mashed potatoes.
Yield: 6 - 7 servings.

*Note: For this recipe, I used 2-(2 lb.)
beef chuck roasts, which both fit well in
one 13x9x2-inch aluminum baking pan.
I also substituted a (1.01 oz.) pkt.
of Lipton's Beefy Onion Soup Mix,
for the (1 oz.) pkt. of the dry onion soup mix.

The original cooking instructions for this recipe,
said to bake roast for 3 - 3 1/2 hrs. at 325 degrees,
but I changed the baking time, after noticing the roast
wasn't tender or cooked enough, after 2 hrs. & 40 min.
After turning up the temp. of the oven to 350 degrees,
and baking roast for another hour,
the roast was done and quite tender.




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Posted - 09/26/2006 :  06:49:30  Show Profile  Visit alea's Homepage Send alea a Private Message  Reply with Quote
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