HomeMains Grandma Betty’s Pot Roast

Grandma Betty’s Pot Roast

Posted in : Mains, Uncategorized on by : Christine

Grandma Betty's Pot Roast
Another classic from my Midestern grandma. Stick-to-your-ribs home cooking.
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  1. 1 4# chuck roast
  2. 1 pkg onion soup mix
  3. 1 can cream of mushroom soup
  4. 1 lg white onion, chopped
  5. 2 c dry red wine, one you would drink
  6. 2 bay leaves
  7. 1 tsp dried thyme
  8. 1 tsp dried basil
  9. 3 cloves garlic, crushed
  10. 2 c water
  1. Preheat oven to 350*.
  2. Place roast in a deep roasting pan.
  3. Mix the onion soup, wine and cream of mushroom soup in a bowl.
  4. Add all the other ingredients and cover the beef with the mixture.
  5. Bake covered at 350* for 3 1/2 hours.
  6. If you like add veggies during the last 45 minutes.
  1. There is enough seasoning in the onion soup mix that you do not need to additionally salt and pepper the beef. If you do it will be too salty.
  2. This is terrific with roasted veggies like new potatoes, carrots, parsnips or Brussels sprouts. Just chop them up and add during the last 45 minutes of cooking.
  3. I like serving this with a side of horseradish sauce. Just mix fresh prepared horseradish (available in the refrigerated section of the supermarket) with sour cream. I would say 1T horseradish per 1/2 c sour cream more or less to taste.
Christine Cuisine http://christinecuisine.com/

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