My Pot Roast

wtorek, 28 stycznia 2014

My Pot Roast

Time: 6 hrs 10 mins


  • 4 -5 lbs rump roast
  • 1 package dry campbells onion soup mix
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 4 -6 potatoes
  • 4 -6 carrots
  • 2 cups water
  • 1/3 cup parsley
  • steak seasoning or fajita seasoning mix
  • seasoning salt
  • garlic powder
  • 2 tablespoons vegetable oil


  • 1 Heat vegetable oil in dutch oven and brown the roast on all sides. Season all sides with parsley, seasoning salt, and steak and fajita seasoning to your taste.
  • 2 Once browned on all sides remove roast from pan and set aside.
  • 3 In the dutch oven mix cream of mushroom soup and campbells onion soup mix together with one cup of water and bring to a boil.
  • 4 Once the mixture is boiling replace the roast into the mix and reduce the heat to very low.
  • 5 Let the roast cook in the mixture for about 4 1/2 hours turning the roast approximately every 20 minutes.
  • 6 Peel and cut the potatoes into cubes and chop the carrots into about a quarter inch slices.
  • 7 Once the roast has been cooking for 4 1/2 hours add the potatoes and carrots to the pot and add 1-2 cups of water. Just enough to cover the potatoes. Keep turning roast.
  • 8 Let simmer till the potatoes and carrots are tender by checking with a fork. When tender turn heat off and place roast and vegetables on a serving dish and place the gravy in a bowl.
  • 9 Now serve.

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