Growing up, there was always some type of roast for Sunday dinner. It was pretty standard fare for both my husband and I.
We are not big red meat eaters at our house but sometimes a nice, tender pot roast is just what you need.
We go to church for three hours each Sunday (yes, you read that right – 3 hours). My Sunday pot roast cooks for exactly three hours so it is the perfect Sunday dinner.
I pop it in as we leave and it is ready to eat when we arrive home. Since it cooks with the potatoes and carrots all we really need to do is add in a green salad and we are good to go. Of course a basket full of warm home made rolls doesn’t hurt either.
I use my nice big heavy duty roasting pan. Mix together the water, soup and soup mix. Pour it over the roast and pop it in the oven. How easy is that. My friend Jane taught this quick and easy method for perfect pot roast every time.
- Pot Roast- 3-5 lbs.
- 1 envelope Lipton onion soup
- 1 can cream of mushroom soup
- 1 can of water
- 1 tsp. beef bouillon
- carrots and potatoes
- Peel carrots and potatoes
- Put roast into roasting pan
- Mix together soup mix, cream of mushroom soup, water and beef bouillon
- Pour over roast
- Cover and bake for 3 hours at 325 degrees