Easy Pot Roast
Part of my day-to-day life being a new step mom is making tasty meals that A) ahem.. taste good (duh), B) don’t break the bank, and C) are low maintenance and easy to prepare. While my 17 year old (Teenager 1) would be more than happy to eat either hot dogs or peanut butter and jelly sandwiches (or both together), I do try to interject a bit of nutrition and variety into my family’s diet.
In my previous post Dinner, Dinner, Dinner, DINNER! I lament about the trials and tribulations of feeding picky eaters who are perpetually on the brink of starvation. I have had numerous inquiries since then to share some of my recipes. So, the following is a huge hit among ALL of my children (husband included in said category). I credit http://quick-and-easy-dinners.com for this awesome and easy recipe. If you get a chance, check out this awesome site!
Easy Pot Roast: Dutch Oven
3-4 lb rump roast or chuck roast (I prefer a chuck roast and usually get a little bigger too)
1 can cream of mushroom soup
1 packet brown gravy mix
1 packet onion soup mix
Potatoes of choosing (I mean, really, don’t be that picky about your potatoes – it goes straight to your butt anyway)
1. Preheat oven to 225 degrees.
2. Place your rump roast in the dutch oven with fat side up (HINT: the fat should be looking up at you from the dutch oven saying, mmm… don’t I look tasty?) If you are using a chuck roast use the side with the most fat – although each side may be pretty similar.
3. Dump in your bag of baby carrots and potatoes. If you want to get all fancy, you can peel your potatoes. I will peel off some of the skin or leave in tact if using new potatoes or red bliss.
4. Take your packet of gravy mix and sprinkle over the entire assembly of carrots, meat, and potatoes. Repeat the same process with the onion soup mix.
5. Open your can of cream of mushroom soup and spoon over the top. It will look lumpy and will probably slide around over the gravy powder but try to get it evenly in all sections of the pot. Fill the empty can with water and dump into the pot.
6. Cook in oven, covered with lid, for about 6 hours.
Voila! You can thank me after the oooh’s and aaaah’s of pleasure resound about your dining room. If it sucks, you didn’t get this recipe from me. Just sayin’