Prize-Winning Pot Roast

Submitted by ratherbeswimmin

"From Gooseberry Patch Flavors of Fall."

 

• Ready In: 3hrs
• Ingredients: 11
• Serves: 4-6

ingredients

• 3 1⁄2 - 5 lbs beef chuck roast
• 2 (10 3/4 ounce) cans cream of celery soup
• 1 (1 1/2 ounce) package onion soup mix
• 1 -2 cup red wine (or beef broth)
• 1⁄2 cup frozen apple juice concentrate
• 4 -6 potatoes, peeled and quartered
• 4 -8 carrots, cut into 3-inch lengths
• 1 lb fresh mushrooms
• 8 stalks celery, chopped
• 1 teaspoon salt
• 1⁄2 teaspoon pepper

directions

1. Place chuck roast in a roasting pan.
2. In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
3. Cover and bake in a 350° oven for 1 hour.
4. Add in apple juice concentrate, potatoes, and carrots.
5. Cover and bake another 30 minutes; remove from oven.
6. Add in mushrooms, celery, salt, and pepper.
7. Bake for one more hour, uncovering for the last 30 minutes.

Reviews

[SweetsLady]

Great roast! I put mine in the crockpot along with everything else. I kept out the mushrooms, celery and carrots this time. I braised the roast and then stuck in crockpot on low for a couple of hours and then turned up to high around 2 as we were to eat at 5. It came out nice and tender.