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Beef and Broccoli Rice | Beef Roll-Ups | Beef Stroganoff | Beef Taco Bake | Beefy Chili Mac | Chicken Fried Steak w/Gravy | Country-Style Pot Roast 'n' Gravy | Crescent Topped Beef Pot Pie | Enchiladas | Goulash | Hot Dish | Italian Steak | Macaroni, Tomatoes and Hamburger | Meatloaf | Pot Roast | Soy Marinated Chuck Roast w/Sesame | Steak and Potatoes w/gravy | Stuffed Peppers | Swiss Steak | Tangy Grilled Kabobs

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Beef Entrees
Pot Roast

1 (3 to 4 lb.) roast, your choice
1 package Lipton Recipe Secrets Onion Mix
1 can tomato soup
3 soup cans water
1 small onion, quartered
6 potatoes, halved
6 carrots, halved
Salt & pepper to taste

Dust roast with flour, add salt and pepper to taste. Brown on all sides in Dutch oven. Add onion mix, tomato soup, water, and onion to pan. Cover and cook at 350 deg. for 2 hours. Add potatoes and carrots. Add salt to vegetables. Cook 1 to 1-1/2 hours more until tender. Check occasionally to make sure there is plenty of water in pan.

*Note: You can add thickening to sauce for gravy.