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Good Old-Fashioned Pot Roast

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ready in: 2-5 hrs
serves/makes:   6

recipe id: 19705

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2 1/2 pounds beef chuck or bottom round roast
1 can cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 medium yellow onion, trimmed, peeled, and sliced 1/3-inch thick
3 sprigs fresh tarragon, thyme or savory
3 russet potatoes, washed, peeled, and cut into 2-inch chunks
5 carrots, peeled and sliced on diagonal into 2-inch chunks


For frozen meat, unwrap the meat and put it into a roasting pan. Spread the undiluted mushroom soup over the meat and sprinkle the onion soup mix over the mushroom soup. Place the onion slices over the dried soup. Cover with foil, making sure the edges are sealed.

Place pan in oven and set the time bake for 4 hours at 275 degrees F, so that it will be finished cooking 1 hour before you want to serve it.

One hour before serving, unwrap the foil and place the prepared vegetables and herbs around the meat. Seal the foil and continue cooking for an hour.

For thawed meat, follow the same procedure, but reduce the initial cooking time to 2 hours.

NOTE: This recipe had to be invented in the '50s by Mrs. Cleaver; she probably used frozen peas and carrots. Don't despair over the canned soup and packaged soup mix; just try it, then scoff if you will. The time-bake oven gadget was invented for this pot roast; it goes into the oven frozen before breakfast, and comes out 6 p.m., meat-falling-off-the-bone wonderful.

Variations: Use tiny new potatoes or cannellini beans, rinsed and drained. Use those packaged, peeled small carrots and/or winter root vegetables. Add 1 fennel bulb, cut in half, then sliced (about 1/3" thick). Add 1 cup red table wine. Add 1/2 pound small button mushrooms with stems removed, or 1/2 pound fresh wild mushrooms. Add the potatoes, beans, carrots, fennel, winter roots, or wine at the final hour; add mushrooms 30 minutes before serving.

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Nutritional data has not been calculated yet.

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