Ingredients:
1.SEAR roast by first brushing some oil or spay PAM on the meat. Next step is to salt and pepper the roast. Then, broil meat for 15 minutes on each side (Or, until "crispy brown".) or bake in a 450 oven for 20 minutes. I like to place a metal baking rack over the dutch oven pot that I will be using. (It saves a dirty pan!)
2.SLICE your choice of vegetables (carrots, celery garlic) and place around the outside of roast.
3.COMBINE the onion soup mix, mushroom soup and Coke in a small bowl. Pour over the vegetables. Cover with lid. A glass lid works great!
4.BAKE at 350, covered, for one hour. Turn heat down to 225 degrees and bake for 2 to 4 hours or until tender. The baking time can vary a lot! If the gravy is too "thin", remove the lid the last half hour or add "Wondra" flour to it to thicken.
5.SERVE: Remove from oven, let cool for 10 minutes and slice meat. Serve with mashed potatoes and biscuits.
Makes 4 servings. 215 calories per serving.
5. SUGGESTIONS: One can added 75 oz. brown gravy mix, Worcestershire sauce or beef bouillon to mushroom soup mixture.
- 2 1/2 to 3 pound chuck or pot beef roast (Frozen works great!)
- oil, salt and pepper
- 1 (1 ounce) envelope dry onion Lipton soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 fluid ounces Coke, beer or wine
- 5 stalks celery, chopped*
- 5 carrots, chopped*
- 1 medium onion, sliced
- 1 clove garlic, minced*
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EQUIPMENT:
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1.SEAR roast by first brushing some oil or spay PAM on the meat. Next step is to salt and pepper the roast. Then, broil meat for 15 minutes on each side (Or, until "crispy brown".) or bake in a 450 oven for 20 minutes. I like to place a metal baking rack over the dutch oven pot that I will be using. (It saves a dirty pan!)
2.SLICE your choice of vegetables (carrots, celery garlic) and place around the outside of roast.
3.COMBINE the onion soup mix, mushroom soup and Coke in a small bowl. Pour over the vegetables. Cover with lid. A glass lid works great!
4.BAKE at 350, covered, for one hour. Turn heat down to 225 degrees and bake for 2 to 4 hours or until tender. The baking time can vary a lot! If the gravy is too "thin", remove the lid the last half hour or add "Wondra" flour to it to thicken.
5.SERVE: Remove from oven, let cool for 10 minutes and slice meat. Serve with mashed potatoes and biscuits.
Makes 4 servings. 215 calories per serving.
5. SUGGESTIONS: One can added 75 oz. brown gravy mix, Worcestershire sauce or beef bouillon to mushroom soup mixture.