Souper Pot Roast

Submitted by Chef Nana #4

"Great make-ahead dinner. I always double the gravy ingredients because it is scrumptious."

 

• Ready In: 53hrs
• Ingredients: 8

ingredients

• 4 -5 lbs chuck roast
• 2 tablespoons shortening
• 1 medium onion, sliced
• 1 (10 1/2 ounce) can old fashioned tomato-rice condensed soup
• 1 (10 1/2 ounce) can water
• 1 bay leaf
• 2 tablespoons white vinegar or 2 tablespoons lemon juice
• 2 carrots, sliced

directions

1. Brown roast in shortening - use a large covered roasting pan.
2. Combine remaining ingredients and pour over browned roast.
3. Cover and bring to a simmer.
4. Place in 300°F oven for 3-1/2 hours.
5. Turn meat after 1-1/2 hours.
6. Remove roast, cool and wrap in aluminum foil - refrigerate.
7. Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
8. Next day unwrap the roast and put in a covered roasting pan.
9. Pour gravy over roast.
10. Heat at 300°F for 1 hour.
11. Great with mashed potatoes or wide egg noodles.

Reviews

[Outta Here]

I wasn't sure why this called for being refrigerated overnight, so I skipped that and we ate it right out of the oven. Very tasty. I would make two changes next time. Cook it in a crockpot so oven isn't running that long, and use regular tomato soup. The rice doesn't really add anything, in my opinion. But overall a good recipe. Made for Spring 2012 Pick a Chef game.