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Tresa's Pot Roast

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Member since 2009
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Serves 6 | Prep Time 15 minutes | Cook Time 6 hours

Why I Love This Recipe

I am asked to bring this to all of the church dinners. I thicken the juices with corn starch and milk for a gravy yummy!!

Ingredients You'll Need

1 - 2 - 2 1/2 lb chuck roast
3 - 4 cloves garlic sliced
salt and pepper
1 envelope onion soup mix (I sometimes use 2 just depends on how big my roast is)
1 large can cream mushroom soup
2 bay leaves
1 large onion roughly chopped
4 or 5 Carrots peeled and chopped
3 or 4 large potatoes peeled and chopped


Cut slits in roast, poke garlic slices in holes.

Salt and pepper meat.

Brown in oil in a large pot...something deep that can go into the oven.

Remove meat and set aside.

Add soup and mix to pot add 2 cans of water.

Let come to a boil.

Add meat back to pot.

Add enough water to cover meat good.

Add onion and bay leaves.

Cover with lid or foil,

Bake at 350 for 5 to 6 hours.

Check on the liquid every so often you may have to add water.

45 minutes before it's done add potatoes and carrots.

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