La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4298/Savory_Pot_Roast
Savory Pot Roast
Customer Rating:
5
1 Ratings
0 Comments
Yield: 8 servings
Preparation Time: 15 minutes; Cook Time: 3 hours
Ingredients
| 2 |
Tablespoons |
olive oil
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|
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| 3 1/2 to |
4 pounds |
boneless beef bottom round or chuck pot roast
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|
|
| 1 |
can |
(10 3/4 ounce) condensed cream of mushroom soup
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| 1 |
|
onion, julienne
|
|
|
| 1 1/4 |
cups |
water, divided
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|
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| 6 |
|
medium russet potatoes, peeled and quartered
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| 6 |
|
carrots, cut into 2-inch pieces
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| 2 |
Tablespoons |
cornstarch
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Chopped fresh parsley for garnish
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Yellow squash cut into matchstick-thin strips
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Cherry tomatoes for garnish
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Directions:
In a 6-quart Dutch oven over medium-high heat, in hot oil, cook roast until browned on all sides. Spoon off fat.
Stir in soup and 1 cup of water; reduce heat to low. Cover; cook 2 hours or until meat is just tender, turning occasionally.
Add potatoes and carrots. Cover; cook 40 minutes more or until roast and vegetables are tender.
Remove roast to cutting board and slice meat across the grain. Place sliced meat on a platter and arrange potatoes and carrots around the roast. Cover and keep warm while preparing the sauce.
Over medium heat, cook mushroom soup sauce until slightly thickened. In a cup, stir together cornstarch and remaining 1/4 cup water until smooth. Gradually stir into mushroom sauce. Cook over medium heat until mixture boils and thickens, stirring constantly.
Top vegetables with parsley. Garnish with squash and tomatoes, if desired. Serve roast and vegetables with sauce.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4298/Savory_Pot_Roast