Pot Roast
I make this when I’m busy with the kids after school but have time to prep and put in the oven earlier in the day.
(Prep time: 15 minutes Roasting Time 3 hours)
Boneless Beef Chuck Steak or “Pot Roast” – you may need 1-2 depending on your family size
1 onion, cut up in large chunks
2 cups mini carrots
6-8 red potatoes, scrubbed and cut in half
½ package dried onion soup mix
Take a 10x12 "brownie" pan and place a really long sheet (at least 3 feet) of heavy duty foil on top. Put the steak in the foiled lined pan. On top of the meat, place the vegetables and sprinkle the dry soup mix on top. Bring sides of foil together so that there is a 4-5 inch air pocket between the food and the inside of the foil and seal edges very tightly. The edges should be brought together and crimped so that steam cannot escape. Bake at 350 for 3 hours (yes that long) The meat comes out very tender with beef juices.
Serves: 6
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