Pot Roast

Name: Pot Roast
Ingredients: 1 (6 lb.) rolled and tied beef rump roast; 2 cans onion soup; 2 cans beef gravy or make it yourself with flour, water and drippings; 3 celery stalks, sliced; 6 sprigs parsley, chopped; 1 tsp. m.s.g. (optional); 1/2 green pepper, diced; salt to taste; 2 cans whole carrots, drained; 2 cans whole potatoes, drained

10 ingredients

5 steps

Ingredients

1 (6 lb.) rolled and tied beef rump roast
2 cans onion soup
2 cans beef gravy or make it yourself with flour, water and drippings
3 celery stalks, sliced
6 sprigs parsley, chopped
1 tsp. m.s.g. (optional)
1/2 green pepper, diced
salt to taste
2 cans whole carrots, drained
2 cans whole potatoes, drained

Directions

1

Brown roast on all sides in Dutch oven and pour off excess fat.
2

Combine soup, gravy, celery, parsley, m.s.g., green pepper and salt. Blend well.
3

Pour soup mixture over roast.
4

Simmer, covered, 2 hours or until roast is tender. Add carrots and potatoes, simmering until vegetables are heated through.
5

Serve with rice.