Side Pannel
5-Ingredient Pot Roast
Ingredients List
- 3 lb Beef chuck roast; boneless
- 1 Envelope Onion-mushroom soup
- -mix Mixed with 1 1/2 cups
- -water
- 1 cn Whole tomato; Undrained
- 2 lg White turnips; peeled, Cut
- -in 8 wedges
- 3 lg Parsnips; peeled, Cut in
- -pieces
Directions
1. Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven.
2. Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat,
cover and simmer 1 1/2 hours, turning meat over once.
3. Add vegetables. Simmer 40 minutes or until meat and vegetables are
tender when pierced.
4. Lift meat to cutting board. Cover loosely with foil and let it stand for
10 to 15 minutes.
5. Slice meat across the grain. Serve with vegetables and gravy.
2. Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat,
cover and simmer 1 1/2 hours, turning meat over once.
3. Add vegetables. Simmer 40 minutes or until meat and vegetables are
tender when pierced.
4. Lift meat to cutting board. Cover loosely with foil and let it stand for
10 to 15 minutes.
5. Slice meat across the grain. Serve with vegetables and gravy.
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