Nana's Pot Roast

"My Nana cooked this on Sunday's in the winter, it has the best flavor. If the gravy isn't thick enough when it's done add a flour slurry to thicken to desired consistency."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
Ready In:
2hrs 45mins
Ingredients:
5
Serves:
6
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ingredients

  • 1 package French onion soup mix
  • 1 can cream of mushroom soup
  • 1 12 cups water
  • 3 lbs bottom beef round rump roast
  • assorted root vegetables
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directions

  • Flour and brown Roast on all sides.
  • Mix Water, Soup Mix and Mushroom soup together.
  • Add mixture and roast to dutch oven, cover tightly.
  • Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
  • I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.

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Reviews

  1. I just got back from vacation with my family and found this recipe to use up a roast I had in the freezer. This recipe is made with items you have right in your pantry. If you don't have French onion soup, just mix up Lipton Dry Onion Soup. I placed everything in my crockpot starting with the vegetables, beef, and then poured the gravy mixture over the top. Cooked it on low for 8 hours and the meat was very tender and the vegetables had a great flavor. Thanks for posting.
     
  2. I also thought this was great. We love garlic, so I made cuts in the meat and placed slivers of garlic throught out. It was very good. Loved the gravy that it makes. Thank you.
     
  3. I had a friend who gave me a similar recipe, except you cut the roast into chunks, and you cook for 4 hours. I made it the other day, and used a can of beef broth in place of the water, and I was amazed at how delicious the roast turned out. My husband ate half of the roast in one sitting. Thanks for giving the hint about browning with flower too :)
     
  4. I made this last night and everyone loved it. The gravy was perfect and the meat very tender. A keeper, thanks.
     
  5. I also made this recipe in the crockpot, reducing the water to 1/2 cup. I did not add the vegetables, instead, I prepared them separately on the stovetop. The roast was moist and flavorful and the gravy was perfect after adding 1/4 cup flour mixed with water to thicken. Thank you for a wonderful supper!
     
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Tweaks

  1. I had a friend who gave me a similar recipe, except you cut the roast into chunks, and you cook for 4 hours. I made it the other day, and used a can of beef broth in place of the water, and I was amazed at how delicious the roast turned out. My husband ate half of the roast in one sitting. Thanks for giving the hint about browning with flower too :)
     

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