Here’s one that you cook slow in your regular oven:
Golfer’s Pot Roast
3 lbs. Bottom Round or Chuck Roast
3 or 4 potatoes, peeled and sliced thick
1 lb. baby carrots (in prepared package)
1 large onion, sliced
1 pkg. Lipton’s onion soup mix
1 lg. can diced tomatoes
1 can Campbell’s cream of mushroom soup
Line a roasting pan with heavy duty aluminum foil, with enough overlapping to fold and seal over the roast.
Lay the roast in the center. Surround with the vegetables.
Mix the mushroom soup the Lipton’s mix, and 1 can of liquid (water, beer, or red wine) and pour over the roast and veggies. Season according to taste. I use Worcestershire sauce.
Then wrap up tightly in the foil (like a big envelope).
Heat oven to 250* Put roast in oven for 4 hours.
Go play a round of golf (ladies—you can go shopping). When you come home, your pot roast will be done to perfection!
Hungry ping