Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

    Southern Pot Roast

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves Several-----The liquid may be cloudy colored to begin, but keep an eye on it and stir when starts boiling again. Adjust heat. This discoloration will go away and will turn into a delicious gravy. And you will have fork tender pot roast.

    List of Ingredients

    2 cans of (any brand) Cream of Mushroom Soup
    1 envelope of onion soup mix (any brand)
    2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
    black pepper to taste
    4 cups (950 ml) water
    4 carrots sliced or cut into lengths
    4 medium sized potatoes
    2 celery stalks, sliced into 1/2 inch slices
    2 small onions, sliced
    1/4 bell pepper, sliced
    1 can of beef broth


    Use a 4 qt. pot.
    Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
    Place the roast in the pot.
    Pour dry onion soup mix over roast and coat.
    Add 4 cups (950 ml) of water to pot.
    Pour in can of beef broth over roast.
    Add second can of Cream of Mushroom Soup and spread over roast.
    Add all vegetables and pepper to taste.
    Bring to boil, stirring all ingredients together, including roast.
    Cook on low heat for 3 to 4 hours until fork tender.
    The mixture that the roast cooks in makes its own delicious gravy.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |