Lillian Helman's Pot Roast
"I came across this recipe while reading Nora Ephron's hysterical book, Heartburn. It's peppered with recipes throughout. This one sounds rather strange, as you just dump it all in a pot and shove it in the oven. I was amazed and delighted when it turned out to be delicious. Not my mainstay pot roast, but one I cook when short on prep time, or in the mood for something different. Doesn't get any easier than this! It makes great sandwiches the next day."
- Ready In:
- 4hrs 5mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 4 lbs beef roast
- 1 can cream of mushroom soup
- 1 package dry onion soup mix
- 1 large chopped onion
- 3 cloves garlic
- 2 cups red wine
- 1 crushed bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
directions
- Cover and bake in a 350 oven until tender 3 1/2 hours, or so.
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Reviews
-
This roast very easy to prepare, so it will become another busy day meal. I served it with potatoes, however next time I will use broad egg noodles. The flavor of the sauce, reminiscent of Ox-tail soup, will be better complimented. The most difficult operation for this roast was the uncorking of the wine. Everyone liked the taste, even the grand daughter, who is still a very picky eater. Thanks for posting it. -
Just about to post this same recipe but mine also includes 2 cups of water. Goes well with cooked egg noodles. -
This is my all-time favorite recipe for guests, because it tastes so good, is so easy to make, and allows you to have a clean and marvelous smelling kitchen when your guests arrive - at which time you can recruit them into the dreary tasks like peeling potatoes :-)
RECIPE SUBMITTED BY
LisaGay
United States
I'm a passionate cook from Louisiana. I've lived all over the world, but have returned to the state and I'm currently residing in Covington, just north of New Orleans. Of course, my favorite food is Southern-style, especially the Cajun food of SW Louisiana. I have two favorite cookbooks that are so well-worn and dog-eared, they're almost unreadable. "Talk About Good", the Jr. League Cookbook of Lafayette, LA, and "Pirate's Pantry", the Jr. League Cookbook of Lake Charles, LA. Both are extraordinary.
If I had a month off with no responsibilities, I'd take my husband and animal babies down to our camp in Grand Isle, LA. It's on the Gulf coast with a beautiful sea breeze and great fishing.
When we're there, we fish for speckled trout and redfish and catch dozens of crabs off of the wharf. At night, we gather on the deck and fry fish and boil crabs with corn, new potatoes and whole pods of garlic. All of this accompanied by fun cocktails. The only thing that could improve this scenario, is if there was a Sunday afternoon Saints game on. I'm a HUGE, long-time fan. Ah, sheer bliss....
