Pot Roast

Name: Pot Roast
Ingredients: 3 lbs (1.4 kg). chuck roast; 2 tbsp (30 ml) olive oil; 1 large onion, sliced; 1/4 cup (60 ml) water or beef broth; 1/2 cup (125 ml) red wine; 2 tsp (10 ml) garlic salt; 1 tsp (5 ml) paprika; pepper, to taste; 1 tbsp (15 ml) Worcestershire sauce; 1 can golden mushroom soup; vegetables of choice; 1 tbsp (15 ml) cornstarch

12 ingredients

10 steps

Ingredients

3 lbs (1.4 kg). chuck roast
2 tbsp (30 ml) olive oil
1 large onion, sliced
1/4 cup (60 ml) water or beef broth
1/2 cup (125 ml) red wine
2 tsp (10 ml) garlic salt
1 tsp (5 ml) paprika
pepper, to taste
1 tbsp (15 ml) Worcestershire sauce
1 can golden mushroom soup
vegetables of choice
1 tbsp (15 ml) cornstarch

Directions

1

Add the oil to a dutch oven or any large covered pan.
2

Add the beef and brown on all sides.
3

Remove the meat and lightly brown the onions.
4

Add the soup, water, wine, spices and Worcestershire sauce.
5

Mix well and return the meat to the pan.
6

Spoon some of the soup mixture over the meat and cook on low heat for 3 hrs.
7

turning once.
8

Vegtables such as mushrooms and small potatoes can be added to the final 30 minutes of cooking.
9

Remove meat and add a tbsp of cornstarch to some cool water; mix and add to the sauce if it needs thickening.
10

Slice and serve with the sauce.