Ok, so admittedly, it has officially been forever since I cooked a pot roast. Why? Mostly because I kept trying to cook it on a high heat quickly, and it always ended up chewy and tough.
Then I remembered my mom had this wonderful recipe, and it was our favorite meal growing up, so I dug into my mom's old recipe notes and found it.
Ready for a truly delicious Pot Roast? Want something that is more or less "set it and forget it" and still incredibly delicious? Here you go! Pot Roast a la Betsy!
1 Pot Roast (i usually pick 3-4 pounds, but there are only 2 of us)
1 canned condensed mushroom soup (though I'm sure regular soup would also work)
1 package French Onion Dip (if you don't have that, dried onion seasoning will work just fine, too!)
Combine all ingredients. Make sure the soup and seasoning are evenly dispersed. Wrap / Cover in foil.
Set oven to 325 and cook for 3-4 hours (Depending on the size of the roast)
ENJOY!
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