For years, the pot roasts I prepared were very unpredictable. I tried cooking them in the oven and the crock pot and used various recipes, but they mostly turned out tough and dry. I ate pot roasts that other people made and marveled at the flavor and tenderness. I constantly lived in hope that it was only the meat I was buying and not my cooking technique.
Eventually my husband tried his hand at it (guess mine were pretty bad, huh?) and used a recipe similar to this. It is now my go-to recipe for roast and turns out fork-tender nearly every time. (And when it doesn’t, it’s the meat’s fault!)
Easy Pot Roast
3 tbsp oil
1 (2-3 pound) chuck roast
1 can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces water
Salt, pepper and garlic powder to taste
Vegetables of your choice, chopped into cubes (I normally use onions, potatoes and carrots)
Add oil to Dutch oven pot over medium high heat. Brown roast in pot on both sides, seasoning well with salt, pepper and garlic powder. Mix soups and water in separate bowl, then pour over roast. Cover and bake at 350 degrees for one hour and 15 minutes. Remove roast from oven; turn roast over and add chopped vegetables. Put cover back on and return to oven for another hour and a half or until roast is tender.
I was going to make this one of those fancy posts with a whole series of pictures showing each step of the process, but my computer died on Friday, taking my photos along with it! Maybe next time…..