Pot Roast

 

A Pot Roast and a pan of cornbread is all you need to have a great meal :)

 

2 1/2 lb Beef chuck or bottom round roast

1 cn Cream of mushroom soup; undiluted

1 Envelope dried onion soup mix

1 md Yellow onion; 1/3" thick, trimmed, peeled, and sliced

3 Sprigs fresh herb; Basil

 

3 Russet potatoes; 2 cups,

washed, peeled, and cut into 2" chunks

5 Carrots; peeled and sliced on diagonal into 2" chunks

For frozen meat, unwrap the meat and put it into a roasting

pan. Spread the undiluted mushroom soup over the meat

and sprinkle the onion soup mix over the mushroom soup.

Place the onion slices over the dried soup. Cover with foil,

making sure the edges are sealed. Place pan in oven and set

the time bake for 4 hours at 275 degrees, so that it will be

finished cooking 1 hour before you want to serve it. One

hour before serving, unwrap the foil and place the prepared

vegetables and herbs around the meat. Seal the foil and

continue cooking for an hour. For thawed meat, follow the

same procedure, but reduce the initial cooking time to 2

hours.