Sunday Dinner Pot Roast
Sorry I've been remiss with adding new recipes this week. Tummy's been a little off so I've been keeping it pretty simple with baked potatoes and basic pasta for dinner the last few days. I HAVE, however, been finding several new recipes I'm planning to try in the upcoming week and should they turn out to be divine, I will CERTAINLY share them with you!
In the meantime, here is one of my all time favorite meals growing up. Note of forewarning though, this smells sooooo good starting about 30 minutes into cooking, your mouth will be salivating the entire day in anticipation.
What you’ll need:
3-5 lbs chuck roast
2 or 3 carrots cut in 2 inch chunks
2 medium potatoes quartered
1 can of golden mushroom or cream of mushroom soup
1 package of onion soup mix-- **or 2 TB beef bouillon sprinkles and 1 sliced large onion**
1/2-1 cup water
1/4 cup Worchestershire Sauce
In 13 X 9 baking dish- or large lidded casserole dish, place meat and surround with veggies, top with soup, Worchestershire, water and soup mix, cover with foil or lid and bake at 325 degrees for 3 hours, or at least 45 minutes a pound. Makes it's own wonderful gravy!!