Pot Roast Recipes

When the weather turns chilly and you want comfort food, try this pot roast recipe with carrots and potatoes. You are in for a real treat! It's been a family favorite that my mother-in law has made over the years.

A few of the great things about this pot roast recipe are......one pot meal, easy to put together in the morning, slow cook all day for a really flavor filled dinner. Just bake heat-n-serve rolls or add a side of apple sauce to make it complete.

Even if you don't like cooked carrots you will change your mind after you taste these carrots. Slow cooking the carrots along with the roast, cream of mushroom soup and onion soup adds so much flavor.

Add potatoes and let them cook all day to soak up the same good flavors or make mashed potatoes. The gravy is yummy and just needs a little thickening at the end.

Ingredients

• 1 Tablespoon Vegetable Oil
• 3 Pound Beef Chuck Roast
• 8 Carrots (Sliced)
• 6 Medium Potatoes (Cut into Pieces)
• 1 Package Lipton's Dry Onion Soup Mix
• 1 Can Campbell's Cream of Mushroom Soup
• 1 Cup Water

In large skillet, heat oil and brown roast on each side. Place browned pot roast in slow cooker, top with dry onion soup . Pour mushroom soup around roast, add one cup of water. Top roast with carrots and potatoes. Cook covered on low for 6-8 hours or until meat and vegetables are tender.

This pot roast can also cook in a covered roasting pan in the oven at 200 degrees for 6-8 hours or until the beef and vegetables are tender.

To thicken the gravy, place in a medium sauce pan. Stir in 1/4 cup water blended with 2 tablespoons of cornstarch or flour. Cook on medium until thickened.

8 servings, prep time 20 minutes, cook time 7 hours

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