Yankee Pot Roast
From the Kitchen of Kathy Absher
3-4 pound pot roast
1 can condensed French onion soup (Campbell’s)
4 carrots, peeled and sliced into 3-4 inch lengths and then halved
3 potatoes, peeled and cut into large pieces
Salt and pepper
I sometimes add a little hot water (about ¼ cup) to the drippings to stretch my gravy.
1 can condensed French onion soup (Campbell’s)
4 carrots, peeled and sliced into 3-4 inch lengths and then halved
3 potatoes, peeled and cut into large pieces
Salt and pepper
- Brown roast in hot kettle or skillet (in about 2 T. oil) on all sides.
- Transfer to roasting pan or Dutch oven, cover with lid and bake at 325 degrees for 2 hours.
- Remove from oven, turn roast over and place veggies on top.
- Recover and return to oven for 1 more hour.
- Remove roast and veggies.
- Put pan on stove top and bring juices to a boil, stirring to remove drippings from sides and bottom of pan.
- Mix 2 T. flour with ¼ cup of flour, mixing until smooth.
- Stir into boiling drippings, stirring constantly until thickens to make gravy.
I sometimes add a little hot water (about ¼ cup) to the drippings to stretch my gravy.