• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Pot Roast in Savory Cheese Sauce

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • -From the Kitchen of
  • -Lawrence & Cindy Kellie
  • 5 lb Beef chuck arm pot roast*
  • 2 tb Cooking fat
  • Salt
  • Pepper
  • 1 md Onion; sliced
  • 10 3/4 oz Cheddar cheese soup; cond.
  • 8 oz Tomato sauce
  • 4 oz Mushrooms; sliced, drained
  • 1/4 ts Oregano
  • 1/4 ts Basil


1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Cook onion in drippings remaining in pan until soft but not
browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and
basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2
hours or until done. (Or cook in a 325F oven for same amount of time.) Turn
meat once to cook it evenly throughout. Skim off excess fat. 5. If sauce is
too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour
in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil,
stirring constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasoning, if necessary, with salt and pepper. 6. If sauce
needs only a little thickening, remove meat, skim off excess fat, and
simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy.

*Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned
under the broiler. Place meat on boiler pan rack, then place pan in center
of oven. Brown to one side, about 10 minutes. Turn meat and brown other
side, about 8 to 10 minutes. Meat should be completely thawed after

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
((((Hugs and Charring))))

~ EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

BBS: C.R.I.M.E. BBS - Ottawa, CANADA +1 613 2
Number: 195 From: ROY NEUDECKER Refer#: NONE To: ALL Recvd: NO Subj: Wild
game/camp 31/42 Conf: (11) Cooking

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