Prize-Winning Pot Roast

READY IN: 3hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3 12 - 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)
  • 12
    cup frozen apple juice concentrate
  • 4 -6
    potatoes, peeled and quartered
  • 4 -8
    carrots, cut into 3-inch lengths
  • 8
    stalks celery, chopped
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
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DIRECTIONS

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