• Beef Dish 19.02.2008

    Pot Roast1 (3 lb) chuck roast
    salt and pepper to taste
    1 can condensed French Onion soup
    2 tablespoons flour
    1/4 cup water
    additional pepper as needed

    Preheat oven to 325ºF.

    Season the roast lightly with salt and pepper, and place in a dutch oven or other roasting pan with a lid.

    Pour the condensed soup over the roast (do not add water). Put the lid on the pot and slide in the oven.

    Do not disturb for 2 hours. Smaller size roasts will be done around 2 hours- larger roasts may take longer. Check to see that the meat is falling apart- when it does that, it’s ready. If it doesn’t fall apart, it needs more time- give it 20 minutes increments until done.

    Remove from the oven and set aside for 15 minutes- leave the lid on!

    Transfer the roast to a serving platter. Pour the juices left behind into a saucepan over medium-high heat.

    Combine the flour and water, whisking until combined. Add to the pan juices, stirring constantly. Bring to a boil and check for seasonings- I usually find it needs added pepper, but not salt.

    Once the mixture has come to a boil, it’s done. Pour over the roast and serve immediately.

    Serves 4

    Posted by Erika @ 6:24 pm

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