POT ROAST

(300 degree oven)
• 3 ½ or 4 lb. rump or chuck roast
• 3 or 4 baking potatoes
• 4 large carrots about 1” in diameter
• 4 large yellow onions or 12 small onions
• 3 stalks of celery
• 1 cup sliced mushrooms (optional)
• 1 bay leaf
• 1 envelope of onion soup mix
• 1 – 2 tbs. soy sauce
• ½ cup of water
• 1/4 cup of red, dry wine

Line a roasting pan or a Dutch Oven with tin foil and bring the tin foil up high enough so you can wrap it over & around the vegetables and the roast that will be placed on top of the veggies.

Cut the vegetables in quarters, put in the Dutch Oven/roasting pan that has enough length of the tin foil to roll up and cover the roast; you can crisscross the tin foil in the pan.

Put the following over the vegetables:
• 1-2 tbs. of soy sauce
• ½ cup of water
• ¼ cup of red, dry wine
• 1 bay leaf

Place the roast on top of the veggies, fat side up. Do not brown the roast first
Rub the top and all 4 sides of the roast with corn starch, be generous with the corn starch (but don’t go crazy). Mix up the dry onion soup mix and sprinkle it over the entire roast & veggies.

Close the ends of the tin foil over the roast & veggies so that it is tight. Cover the Dutch Oven/roasting pan, place into a preheated 300 degree oven and bake for 4 ½ to 5 hours.

Lift meat to cutting board, let sit for about 5 minutes or so for the juices to settle back into the meat. Mean while lift the veggies out and place into a bowl, cover to keep them warm.

Drain all juices into the Dutch Oven/roasting pan to make the gravy.
• Add 3/4 – 1 cup or more of water (don’t use too much or your gravy will be weak)
• Bring to a boil and thicken with corn starch for desired consistency.

Enjoy! Bon Appetite ~ Ellie

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