January 19, 2016

Roast, Potatoes, and Carrots




Roast, potatoes, and carrots, an old stand-by, traditional Sunday dinner, and that's just what we had last Sunday for dinner, after returning home from mass.

This one is an easy one and perfect for a busy family.   This "recipe" is from my mother.  This is how she always cooks roast, potatoes, and carrots,

Cudjoe loves beef; so this meal makes him happy.


I did mine in a roaster in the oven, but it could easily be done in a slow cooker.  No sweat.  A perfect meal for a cold, winter day.

Here's how I do it:

Ingredients:

3 pound chuck roast
1 can French Onion Soup
1 can Cream of Mushroom Soup
1 Package of Au Jus Mix
4 large potatoes, peeled and cut into chunks
1/2 bag of baby carrots
1 to 2 cups of water or enough to cover roast
Salt and pepper to taste

Place the chuck roast into roasting pan, and place potatoes and carrots around roast.  Salt and pepper to taste.  Open soups and pour over top of roast.  Sprinkle package of Au Jus Mix on top of roast.  Add enough water to cover roast.  Cover the pan with a lid.  Cook in a 350-degree oven for 3 hours.

Serve to family, friends, and appreciative husbands!!
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