402 - Old Fashioned Pot Roast

(by Shirley McNevich)

1 envelope Lipton Onion Recipe soup mix
2 1/4 cups water
salt to taste
3 to 3 1/2 lb. boneless pot roast

In a Dutch oven, brown roast on top of stove over medium heat (brown it on both sides). In a bowl, add the water and stir in the soup mix--add salt to your taste. Pour this mixture over the roast. Once the water starts to boil, turn heat down to low (so it's still boiling). Cook on low for 3 hours or until tender--you must use the lid. Turn the roast every 15-20 minutes while it's cooking.

 

Continue to:

• prev: 401 - Onion Roasted Potatoes
• Index
• next: 403 - Cream Corn Tuna Chowder

Other Recipes:

• 253 - Baked Ham
• 425 - Chicken Nuggets
• 446 - Potato Bread
• 357 - Crispy Crumb Fried Chicken
• 440 - Twice Baked Potatoes
• 368 - Chicken a la Kluski

About the author

This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

Best Selling Cookbooks:

Tags

cooking, side dish, pudding, recipes, frosting, fudge, bread, entree, candy, cookies, beverage, dessert, cake, pie, icing, soup, food