Mary Ann's Pot Roast

Mary Ann's Pot Roast Recipe


Ingredients:	Instructions:
1 chuck roast (only use chuck roast...3-8lbs) 1 can cream of mushroom soup 1/3 cup Mary Ann's French Onion Soup Mix (it's better than Lipton's!) Seasoning Salt and Pepper to taste 1 Potato (per person) scrubbed and halfed 1 Bag Baby Carrots, or 5 whole Carrots	Put a large roasting pan on high heat for 2 minutes. Salt and pepper the roast on both sides. Then place it in the pan and sear it for 1 minute on both sides. Remove pan from heat and place potatoes around the roast. Then add the carrots. Mix the soup with 1 can of water and pour over meat and veggies. Sprinkle the Onion Soup mix over everything. Fill the pan with water until it just covers everything. Then place in oven on 350 degrees for 4-5 hours. You will know it is done when the the meat is fork tender and 2/3 of the water is evaporated. If the gravy isn't as thick as you'd like it, just thicken it with a little corn starch on the stove.

Notes:

Make sure you use CHUCK roast or the meat will be very dry
Make sure you use a really big pan if you want lots of potatoes and carrots. You can also make the veggies in a different pan. Just repeat steps 3-5 for the best veggies ever.

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Comments

Melanie Nelson said...
Not to toot Mary Ann's horn, but she does make the best pot roast! We have it for Sunday Dinner at least once a month! Thanks for the recipe!

7/18/2011 4:13 PM

Andrea Magee said...
This really is amazing pot roast! It is a family favorite. Thank you Mary Ann for the great recipe!!!

8/18/2011 3:15 PM

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