This is very similar to a recipe I posted back in early May. Given that there was only 1 comment at that time (I didn’t have but one regular follower), I thought I’d share it again. It’s very comforting for a chilly fall evening. This is the way my mom made pot roast in the 50’s when I was a lad. It would go into the oven before we left for church on a Sunday. When we got home it was ready for midday dinner.
50’s-style pot roast
3 lb. beef chuck roast
black pepper
1 packet dry onion soup mix
1 can mushroom soup concentrate
2 large red potatoes, quartered, not peeled
2 large carrots, peeled and cut into 1” pieces
1 parsnip, peeled and cut into 1” pieces
1 onion, peeled and quartered
3 cups low fat, low sodium beef broth
Preheat the oven to 300 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).Place the vegetables in the pot and lay the beef over the top of them. Put the remaining mushroom soup concentrate and onion soup mix on top of the beef. Add the beef broth.
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 before serving.
50’s-style pot roast
3 lb. beef chuck roast
black pepper
1 packet dry onion soup mix
1 can mushroom soup concentrate
2 large red potatoes, quartered, not peeled
2 large carrots, peeled and cut into 1” pieces
1 parsnip, peeled and cut into 1” pieces
1 onion, peeled and quartered
3 cups low fat, low sodium beef broth
Preheat the oven to 300 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).Place the vegetables in the pot and lay the beef over the top of them. Put the remaining mushroom soup concentrate and onion soup mix on top of the beef. Add the beef broth.
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 before serving.
4 comments:
Total comfort food!
This looks delicious! My husband and I both would absolutely love this wonderful, warm stew for dinner. Thanks for sharing!
I love this pot roast recipe! Always reminds me of my childhood!
This looks great, Stephen! I love a good chuck roast and my mom made it a lot when growing up, especially on the farm. Back then, it was our own fresh beef and then she canned beef also. Perfect for mincemeat pie!
The gravy with yours looks great and I will be trying it with the onion soup mix and beef broth. Parsnips, I know they're like turnips but don't think I've ever had one. Another must try! Great recipe as usual!
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