Thursday, November 18, 2010

Pot Roast

Everyone has their own recipe for pot roast and this is mine.  Actually this one is my mom's but it's the recipe I always use when I make pot roast.  It's the perfect meal for this time of the year as it's getting cold outside.  I will warn you, most of these numbers are approximate as my mom's recipe has no measurements on it!  So feel free to add or take away whatever you need when you make this.  Enjoy!

Pot Roast
Source: Carlista Barttels
Printable Recipe Here

1-2 pound chuck or round roast
1 can beef broth (plus a little more)
1 can cream of mushrooms soup
2 onions
2 gloves garlic
8-10 carrots
6-7 potatoes
3 tablespoons Worcestershire sauce
salt and pepper to taste

Cut roast into small pieces.  In electric skillet, iron skillet, or dutch oven, brown meat with salt, pepper and a small amount of oil. 
Once meat is browned, add beef broth, cream of mushroom soup, onions, garlic, potatoes, carrots, Worcestershire sauce, salt and pepper. 
Cover and cook on low heat if using an electric skillet or at about 250 degrees in the oven for 2 hours or until the veggies are cooked.  Add water or more broth to keep pieces from sticking to pan and to keep the veggies moist. 

Amy's Notes:
You can add whatever vegetables you want to use here or think would go well with pot roast.  And I think that chuck roast works the best with this recipes as it seems to be the moist tender when finished.  Also, you can adjust any of the measurements as needed since most of these measurements are approximations to begin with.

Veggies, broth, soup, Worcestershire sauce, garlic, salt and pepper all ready to add.

I always end up adding too many veggies

And some rolls go perfectly!

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