My Pot Roast
photo by Sharon123
- Ready In:
- 6hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1814.36-2267.96 g rump roast
- 1 package dry campbells onion soup mix
- 304.75 g can cream of mushroom soup
- 4-6 potatoes
- 4-6 carrots
- 473.18 ml water
- 78.78 ml parsley
- steak seasoning or fajita seasoning mix
- seasoning salt
- garlic powder
- 29.58 ml vegetable oil
directions
- Heat vegetable oil in dutch oven and brown the roast on all sides. Season all sides with parsley, seasoning salt, and steak and fajita seasoning to your taste.
- Once browned on all sides remove roast from pan and set aside.
- In the dutch oven mix cream of mushroom soup and campbells onion soup mix together with one cup of water and bring to a boil.
- Once the mixture is boiling replace the roast into the mix and reduce the heat to very low.
- Let the roast cook in the mixture for about 4 1/2 hours turning the roast approximately every 20 minutes.
- Peel and cut the potatoes into cubes and chop the carrots into about a quarter inch slices.
- Once the roast has been cooking for 4 1/2 hours add the potatoes and carrots to the pot and add 1-2 cups of water. Just enough to cover the potatoes. Keep turning roast.
- Let simmer till the potatoes and carrots are tender by checking with a fork. When tender turn heat off and place roast and vegetables on a serving dish and place the gravy in a bowl.
- Now serve.
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