Monday, December 04, 2006

Easy Pot Roast

Easy Pot Roast
by Jean Watnabe Hee

3 to 4 pounds 7-bone chuck roast salt and pepper to season
2 Tablespoons oil
1 clove garlic, crushed 3 carrots, cut in 3-inch pieces
2 potatoes, quartered
2 onions, halved
1 can cream of mushroom soup (10-3/4 oz.)
1 envelope onion soup mix

Cut roast into 6 to 8 pieces (include bone in): season with salt and pepper. In large skillet, heat oil and brown garlic. Add roast pieces and brown on all sides. Lower heat. Spread cream of mushroom soup over roast pieces: sprinkle onion soup mix over that. Place carrots, potatoes and onions in a skillet. Cover and cook on low heat about 45 to 60 minutes, or until roast and vegetables are fork tender.

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