Pot Roast

Pot Roast

(This recipe is for my enameled cast-iron dutch oven.  Adjust things as necessary for your own cookware or for crock pot.)

3-4 lbs beef roast (sirloin tip or chuck roast)

1 can beef broth

1 pkg onion soup mix OR can of cream of onion soup (I’d suggest adding a cup of extra liquid if using the dry soup mix)

season meat all over with Household Seasoning (below).  Coat lightly with flour.  Brown on all sides in a small amount of olive oil.  Remove from pan, scrape bits, add about 1/3 of the broth and soup mix, and bring to a boil.  Remove from heat and return meat to pan.  Add potatoes, carrots, 1-2 onions (cut into large chunks), 3-4 cloves of garlic (chopped), and mushrooms if desired.  Pour the rest of the soup mixture over everything.  Cover and bake at 300 for 3-4 hours.

Household Seasoning (thank you, Paula Deen):

mix together –           ¼  cup salt

                                    1 Tbsp pepper

                                    1 Tbsp garlic powder

store in tightly covered container

notes:

1)    I like to add a soup can of additional water, because I like more gravy.  Probably  not necessary if you’re using the crock pot, but the dutch oven seems to leave things a little drier. 

2)    After it comes out of the oven I remove all the meat and veggies, mix together about a cup of water and ¼ cup of flour, add that to the gravy, and boil gently for 3-4 minutes to thicken.