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Nana's Pot Roast

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“My Nana cooked this on Sunday's in the winter, it has the best flavor. If the gravy isn't thick enough when it's done add a flour slurry to thicken to desired consistency.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 package French onion soup mix
  • 1 can cream of mushroom soup
  • 1 12 cups water
  • 3 lbs bottom beef round rump roast
  • assorted root vegetables

Directions

  1. Flour and brown Roast on all sides.
  2. Mix Water, Soup Mix and Mushroom soup together.
  3. Add mixture and roast to dutch oven, cover tightly.
  4. Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
  5. I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.

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