Side Pannel
Good Old-Fashioned Pot Roast
Ingredients List
- 2 1/2 lb Beef chuck or bottom round
- -roast
- 1 cn Cream of mushroom soup;
- -undiluted
- 1 Envelope dried onion soup
- -mix
- 1 md Yellow onion; 1/3" thick,
- -trimmed, peeled, and sliced
- 3 Sprigs fresh herbs; such as
- -tarragon, thyme, or savory
- 3 Russet potatoes; 2 cups,
- -washed, peeled, and cut
- -into 2" chunks
- 5 Carrots; peeled and sliced
- -on diagonal into 2" chunks
Directions
For frozen meat, unwrap the meat and put it into a roasting pan. Spread the
undiluted mushroom soup over the meat and sprinkle the onion soup mix over
the mushroom soup. Place the onion slices over the dried soup. Cover with
foil, making sure the edges are sealed. Place pan in oven and set the time
bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour
before you want to serve it. One hour before serving, unwrap the foil and
place the prepared vegetables and herbs around the meat. Seal the foil and
continue cooking for an hour. For thawed meat, follow the same procedure,
but reduce the initial cooking time to 2 hours.
NOTES : This recipe had to be invented in the 50's by Mrs. Cleaver; she
probably used frozen peas and carrots. Don't despair over the canned soup
and packaged soup mix; just try it, then scoff if you will. The time-bake
oven gadget was invented for this pot roast; it goes into the oven frozen
before breakfast, and comes out 6 p.m., meat-falling-off- the-bone
wonderful. Variations: Use tiny new potatoes or cannellini beans, rinsed
and drained. Use those packaged, peeled small carrots and/or winter root
vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick).
Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems
removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots,
fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes
before serving.Yield: 6 servings.
undiluted mushroom soup over the meat and sprinkle the onion soup mix over
the mushroom soup. Place the onion slices over the dried soup. Cover with
foil, making sure the edges are sealed. Place pan in oven and set the time
bake for 4 hours at 275 degrees, so that it will be finished cooking 1 hour
before you want to serve it. One hour before serving, unwrap the foil and
place the prepared vegetables and herbs around the meat. Seal the foil and
continue cooking for an hour. For thawed meat, follow the same procedure,
but reduce the initial cooking time to 2 hours.
NOTES : This recipe had to be invented in the 50's by Mrs. Cleaver; she
probably used frozen peas and carrots. Don't despair over the canned soup
and packaged soup mix; just try it, then scoff if you will. The time-bake
oven gadget was invented for this pot roast; it goes into the oven frozen
before breakfast, and comes out 6 p.m., meat-falling-off- the-bone
wonderful. Variations: Use tiny new potatoes or cannellini beans, rinsed
and drained. Use those packaged, peeled small carrots and/or winter root
vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick).
Add 1 cup red table wine. Add 1/2 lb. small button mushrooms with stems
removed, or 1/2 lb. fresh wild mushrooms. Add the potatoes, beans, carrots,
fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes
before serving.Yield: 6 servings.
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