Recipes

[new nickname 4]

@Alsace Gal ,No, he usually made this in our lightweight oven proof skillet and just put the lid on.  

A little background for this recipe is my husband became a paraplegic in his 50's.  He was such a sweetheart, he would cook meals while I was at work, and this was one he just put together with things we already had.  He would put the roast in the oven, then turn it on, and I insisted he didn't open the oven to keep him from reaching in and gettng burned.  He could manage the electric stove burner well enough though with a long handled skillet.

I hope if you try it, you like it also.

[ECBG]

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@spumoni99 wrote:

My mom made the best chuck roast, I dont think she did anything special, she cooked it with potatoes and carrots in one of those black roasting pans, she may have put some lipton onion soup in there with water but I still remember how yummy that roast was.  I have tried to duplicate it and it just isn't the same.

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@spumoni99 

I do the same roast with 2 cans of tomato soup and 1/2 can of water.

It is a family fav and our sons begged for it.

Now, iI leave out the water and use the ****** pot all day, which I much prefer.

[Luvsmyfam]

@ECBG my absolute fav.Matter of fact,I have a rib roast in my freezer

[ECBG]

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@Luvsmyfam wrote:

@ECBG my absolute fav.Matter of fact,I have a rib roast in my freezer

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@Luvsmyfam 

You're welcome.  I prefer mine cooked for 1 1/2 minues/lb than the picture.

[kare29]

@spumoni99  This may be your mom's recipe.

I have been making my pot roast like this for over forty years:

1 can cream of mushroom soup

1 soup can of water

1 pkg onion soup mix

Mix all together in large roasting pan. Yes, I have one of those old black enamel pans with the lid.  Add 1 chuck roast, I prefer boneless; Bake 300-325 degrees 1 1/2 hours.

At this point I add my prepared veggies, I like potatoes, onions and carrots.  Continue cooking another 1 1/2 hours.  I usually make sure I have the oven at 325 degrees the last hour.   If you don't have a lidded pan seal well with foil but be careful when removing 

so you don't get a steam burn.

[Alsace Gal]

@new nickname 4 

Thank you for the background regarding your husband and his recipe.

You must of had a wonderful marriage of sharing a nd love.

I'm positive I'll love the roast, I'll cook it as your husband did.

Thank you.