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    Savory Pot Roast

    Source of Recipe

    My Own Recipe

    List of Ingredients

    • 2 tbsp. vegetable oil (peanut oil adds great flavor)
    • 3 to 4 lb. beef round or chuck pot roast
    • 1 pouch onion soup mix (try different varieties for flavor variations)
    • 1 can cream of mushroom soup (with roasted garlic)
    • 1 1/2 cups of water
    • Fresh ground black pepper to taste
    • 1 medium onion chopped
    • 6 carrots, cut into 2" pieces
    • 6 medium potatoes, quartered
    • 2 tbsp. all-purpose flour or gravy flour as needed
    • Rice of choice for 6 servings (brown, white, basmati, etc...)


    1. In 6-qt saucepot, brown roast on all sides in hot oil.

    2. Add onions to the bottom of pan and saute until golden browned.

    3. Stir in mushroom soup, onion soup mix, and 1 cup water. Add pepper & reduce heat to low. Cover and cook for 2 hours.

    4. Add vegetables and 1/4 cup of water, cover, and cook for 45 minutes to 1 hour unter vegetables and roast are fork tender.

    5. Remove roast and vegetables. Stir together flour and 1/4 cup of water until smooth. Gradually stir into soup mixture, stirring constantly until mixture comes to a boil and thickens. *this step may be omitted if gravy is already thick enough

    6. Serve with hot rice.

    Final Comments

    If extra gravy is needed, just double up on both soups and add an extra 1/4 cup water on the 3rd step.






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