Onion Soup Pot Roast Food

ONION POT ROAST

Steps:

• Heat oil in dutch oven over medium high heat.
• Braise meat for about 5 minutes, turning often until browned on all sides.
• Remove, set aside and keep warm.
• Saute onions in dutch oven until limp.
• Add broth, apple juice, wine, onion soup mix& spices and stir well.
• Return beef to dutch oven.
• Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
• Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
• Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

SLOW COOKER POT ROAST (WITHOUT ONION SOUP MIX)

Steps:

• In a small bowl, combine soup, water, basil, Worcestershire sauce and onion and whisk together. Set aside.
• Place roast in slow cooker and sprinkle with salt and pepper. Place carrots and potatoes over meat and sprinkle with salt and pepper.
• Pour soup mixture over meat and veggies and cook on low for 8 hours.

POT ROAST

Steps:

• Preheat oven to 350.
• Rub roast with garlic, salt, and pepper on all sides then dust with flour. Heat oil in large skillet and brown roast on both sides.
• Place roast in a roaster pan, or a Dutch oven. Sprinkle the onion soup mix over the roast.
• Add onions, carrots, celery and potatoes.
• Pour 1 1/2 cup of water over the roast.
• Cover and bake for 2 to 2 1/2 hours.

CLASSIC CROCK POT CHUCK ROAST

Steps:

• Season roast with salt, pepper and garlic powder to your liking.
• Place in crock pot.
• In a bowl mix together the onion soup mix, cream of chicken soup and 2 soup cans of water.
• Pour mixture over roast.
• If the liquid does not cover roast, add a little more water (but just enough to cover roast).
• Cook on low for 8-10 hours.
• Before you are ready to eat Ladle gravy mixture into sauce pan.
• Mix 2 Tbsp of cornstarch with 1/4 cold water and mix into boiling gravy-- You can use it straight from the crock pot but my family likes a thicker gravy.

YANKEE POT ROAST SOUP

Steps:

• In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
• Add salt, pepper, garlic, broth, vegetables and tomato paste.
• Bring to a boil.
• Add bay leaves and Magi.
• Reduce heat to medium-low (so soup is simmering).
• Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).