I posted my pot roast back in January, although it was more of a stew than a roast. Nonetheless, this one is the real “pot” McCoy. I grew up eating Sunday roasts cooked just this way by my mother (back in the 50’s). And few things could be easier.
Nearly every recipe for roasts calls for browning. Not this one. You can see from the photo that the meat browned up beautifully during the baking. Once it goes in the oven (it takes 5 minute to prepare), you walk away for at least 3 1/2 hours!
The recipe calls for a 3 lb. piece of chuck roast because that’s what I had in my freezer. A roast up to twice that size will work with the same amount of other ingredients. Note that there’s no added salt. There is plenty of it in the soup mixes.
Nearly every recipe for roasts calls for browning. Not this one. You can see from the photo that the meat browned up beautifully during the baking. Once it goes in the oven (it takes 5 minute to prepare), you walk away for at least 3 1/2 hours!
The recipe calls for a 3 lb. piece of chuck roast because that’s what I had in my freezer. A roast up to twice that size will work with the same amount of other ingredients. Note that there’s no added salt. There is plenty of it in the soup mixes.
I started with a 300 degree oven for an hour, just to get things really going. Then I reduced the heat to 275 and let it go for a total time of 3 1/2 hours. A lot depends on your cut of meat. If you are sure to get the liquid in the pot to a boil 275 should do it, especially if what you want to do is literally go away (shopping, biking, etc.)
50’s-style pot roast
3 lb. beef roast
black pepper
1 packet dry onion soup mix
1 can mushroom soup concentrate
2-3 cups low fat, low sodium beef stock
Preheat the oven to 275 degrees.
Get out your Dutch oven. Scatter about 1/3 of the onion soup mix in the bottom (so that it seasons the underside of the meat). Spoon on 1/3 of the mushroom soup (undiluted).
Sprinkle pepper on all sides of the meat. Place it in the pot. Top with the remaining onion soup mix and mushroom soup concentrate. Add enough beef stock to come up about 2/3 of the way up the meat.
Bring the stock to a boil. Cover and place in the oven. Go away. Come back 3 hrs. later (perhaps 3 ½ if your roast is much larger than 3 lb.). Remove the roast to a platter, cover with foil, and let it rest for 15 minutes. Slice and enjoy.
50’s-style pot roast
3 lb. beef roast
black pepper
1 packet dry onion soup mix
1 can mushroom soup concentrate
2-3 cups low fat, low sodium beef stock
Preheat the oven to 275 degrees.
Get out your Dutch oven. Scatter about 1/3 of the onion soup mix in the bottom (so that it seasons the underside of the meat). Spoon on 1/3 of the mushroom soup (undiluted).
Sprinkle pepper on all sides of the meat. Place it in the pot. Top with the remaining onion soup mix and mushroom soup concentrate. Add enough beef stock to come up about 2/3 of the way up the meat.
Bring the stock to a boil. Cover and place in the oven. Go away. Come back 3 hrs. later (perhaps 3 ½ if your roast is much larger than 3 lb.). Remove the roast to a platter, cover with foil, and let it rest for 15 minutes. Slice and enjoy.
1 comment:
I love pot roast. We use to have it for Sunday dinners too when I was growing up. Funny that certain things don't change through the years :) I have a similar recipe that uses onion soup mix too...I cook it in the crockpot though. This looks so good, hope you saved me some for me!!
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