This is the best Pot Roast recipe. I came up with it many years ago in an act of desperation. My family just loves it and it is easy peasy using items from the pantry. It makes it’s own onion mushroom gravy. You just can’t beat that! I usually serve it with potato/carrot mash and a fresh green salad. It is full of flavor and hits the spot on a cold winters day. Trust me, your going to want to make this for your family.
Celebrate the Feast!
Mary’s Pot Roast
1 (2 1/2 – 3 pound) chuck roast
2 cans cream of mushroom soup
1 onion, sliced
2 envelopes of dry onion mushroom soup
1 large can (8 oz) can of sliced mushrooms
(you can use fresh if you like)
Line a 9 x 13 pan with heavy duty foil. Take 2 other sheets of foil and crisscross them (+) in the middle of the pan. Make sure they are long enough to make a pouch with the meat in it. Place sliced onions in the middle. Lay meat on top of it. Cover meat with dry soup mix. Layer both cans of cream soup on top of that and then cover with mushrooms.
Bring both side of foil up and fold them making a pouch for the meat. Place in a 350 degree oven and place on the center rack. Cook for 3 hours. Open the pouch and flip the meat over. Close and let it sit for about 15 minutes in the self made gravy.
Serve hot on top of potato/carrot mash.
4 large carrots peeled and cut into 1 inch pieces
4-5 russet potatoes, peeled and cut into 1 inch pieces
1/2 stick of butter
1/4 cup of heavy cream
Place in pot, cover with water. Boil until tender. Drain the water.
Add 1/2 stick of slated butter and mash with potatoes. Add cream and whip with hand mixer. Add salt and pepper to taste. Serve hot.
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