Easy Pot Roast
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Screw Top Jar
Ingredients
- Fat Option
- 1600 grams beef chuck roast, (3½ lb)
- 1 can Soup Option, (10½ oz / 298 g)
- Herb Option
- 2 tablespoons all-purpose flour
- ¼ cup Liquid Option
OPTIONS
Fat - Use 1 Item
- 2 tablespoons shortening
- 2 tablespoons vegetable oil
- non stick cooking spray
- 2 tablespoons bacon fat
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed golden mushroom soup
Herb - Use 1 Item
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried marjoram, crushed
- 1 bay leaf
Liquid - Use 1 Item
- water
- dry white wine
- heavy cream
- dry red wine
Instructions
- Heat the Fat Option in a large pot on medium high heat (pot larger than your roast, about a 6 quart pot). When hot, brown all sides of the roast. Pour off the fat.
- Stir in the Soup and Herb Options. Reduce the heat to low. Cover and simmer for 2½ to 3 hours or until the roast is tender. Stir occasionally and add water during cooking if needed.
- Remove the roast from the pot to a platter and cover with foil to keep it warmed.
- Using a screw top jar, like a mason jar, add the flour and Liquid Option, screw on the top and shake to mix until smooth.
- Place the pot on medium high heat and and stir the flour mixture in. Heat to boiling, stirring constantly. Cook 1 minute while boiling. Remove from heat and pour into a gravy boat or serving bowl.
- Slice the roast and serve gravy over the roast. Enjoy.
Notes
Fair cost per serving depending on where one sources the beef.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
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