My Mother’s Pot Roast

My Mother’s Pot Roast!

This timeless dish brings back so many wonderful memories!

Celebrating 60 years of October Beef Month!

Recipe is below 👇

Alabama Cattlemen's Association
Beef. It's What's For Dinner.

Ingredients

2-3 pound chuck roast
1/2 - 1 small onion, chopped
1 can cream of mushroom soup
1 package Lipton onion soup mix
1/4-1/2 cup water
2 tablespoons oil
(Optional Ingredients)
Potatoes and carrots, quartered

Directions

1. Preheat oven to 300F. Heat a large cast iron skillet to medium high heat. Add oil. Place roast in skillet and sear for 3-4 minutes per side until dark golden brown. Remove excess oil.

2. Mix together mushroom soup and soup mix in a small bowl. Pour soup over the top of the roast. Add water to the bottom of the skillet. Place onions around the sides and top of the roast and cover with tightly with lid.

3. Cook roast approximately 3 1/2 hours or until fork tender. Allow roast to rest at least 15 minutes before slicing.

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