Savory Pot Roast
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A home-kitchen version of savory pot roast, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 1/2 to 4 lb. roast
- 1 can cream of mushroom soup
- 1 pkg. dry onion soup mix
- 1 1/2 cans water
- about 6 medium potatoes, cut into fourths
- about 6 medium carrots, cut into 2-inch pieces
Method
Preheat oven to 275°.
In a 6-quart Dutch oven, put the roast, mushroom soup, dry onion soup mix, the water, potatoes and carrots.
Put in by 8 o'clock on Sunday morning, and it should be ready for lunch by the time that you come home from church, change clothes and make a salad (4 to 5 hours).
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