Recipe by mailbelle
This dinner is assembled very quickly, in 15 minutes or less, and then requires no more attention until it is done. From the "Hometown Recipes" section of "American Profile" magazine, submitted by Sandra H. Bennett of Washington, MO. It's one of my favorite ways to cook pot roast. I've always roasted it at 325 degrees for 3 hours instead of the 8 hours at 275 degrees.
- 1 (3 -4 lb) boneless chuck roast or 1 (3 -4 lb) arm roast
- 5 large russet potatoes, quartered
- 4 celery ribs, cut in 2-inch pieces
- 1 lb baby carrots
- 1 (1 1/4 ounce) package onion soup mix
- 1 (14 ounce) can whole canned tomatoes, sliced in thirds and liquid reserved
Directions See How It's Made
- Preheat oven to 275°F
- Prepare a 15-by-10-inch baking dish by laying two 24-inch-long pieces of heavy-duty aluminum foil crosswise in the dish. Lay roast in center and arrange potatoes, celery and carrots around roast.
- Spread contents of onion soup mix over top of roast. Place tomatoes on top. Add water to reserved tomato liquid to fill the can and pour over vegetables surrounding roast. Bring ends of foil together all around, creating a seal so that juices do not escape.
- Place dish in oven and roast for 8 hours. Transfer roast to serving platter, surround it with vegetables and spoon pan juices over everything.
- Note: To decrease the cooking time, preheat oven to 325F and roast for 3 hours.