The true beauty of a pot roast is that it’s really conductive to anything (produce wise) left over in your kitchen. Here I’ll present the basic ingredients which you should feel free to play with and alter, as I always do.
1 Large Onion
1 Large Potato
3 Stalks Celery
1 Stalk Leek
Campbell’s Cream of Mushroom Soup
Lipton Onion Soup Mix
1 Can Vegetable Broth
Herbs (Dill, Cilantro, Parsley)
2 Tbsp Olive Oil
Red Wine (or Cooking Wine – I use Holland House brand)
*all vegetables should be roughly cut into large chunks.
*ratio for cream of mushroom cans and onion soup packets are 1:1.
*any and all ingredients, except the roast, the cream of mushroom, and the onion soup mix are optional and can be altered to your liking.
Preheat oven to 325°. Place roasting pan on the stove-top and oil the bottom of the pan. Over medium-high heat sear all sides of the roast until browned. Pour about a cup of red wine into bottom of pan to keep roast from burning as you add other ingredients. Place all vegetables and herbs in the pan with the roast.
Add cans of Campbell’s cream of mushroom soup and packs of Lipton onion soup mix (When adding soup mix and cream of mushroom amounts are dependent on how much gravy you like. I use a ratio of one to one, and because I love gravy usually use 3 of each so I know I have enough). I use one can of vegetable broth for added flavor, if you choose not to use the vegetable broth just add water until the roast is mostly covered.
Cover roasting pan and put in oven – cook at 325° for a minimum of 3 hours (I usually do 4). Serve with egg noodles or rice.
As I said, pot roasts are really a convenient meal that can encompass whatever you have left in your fridge. Here’s a few things I have added to my roasts at one time or another:
Be creative, you really can’t go wrong with pot roast, I’ve never made a bad one yet.