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Sunday Pot Roast
and
Roast Beef Stew
Recipes by my mom
Serves ????
Pot Roast:
3-4 pound beef roast, trimmed of excess fat
5 pounds white potatoes, peeled and cut 1" thick
3 pounds white onions, quartered
3-4 pounds carrots, peeled and cut to 3" pieces
salt and pepper
1 can Campbell's Golden Mushroom soup
2 soupcans water
In a large roaster, season the beef with salt and pepper, then
seer it on a med. burner until it is seered brown all over.
Add cut up veggies and season with additional salt and pepper, then pour soup mixed
with water over it all and cover the roaster.
Bake for 2 1/2 - 3 hours at 375.
When done, remove meat and veggies and mix a slurry made from 2 cups of milk and
1/4 cup flour with the pan drippings to make gravy.
enjoy!
All leftover pot roast meat and veggies, cut into bite-sized pieces.*
All leftover gravy.
1 1/2 - 2 cups beef stock or broth (canned is okay)
1-2 cups milk
1/4 cup flour
salt
lots of black pepper
*if all of one of the veggies got eaten in the main meal, add more for the soup -- more carrots, onions, or potatoes.... just be sure to allow extra time for them to cook before combining them into the soup.
Make another slurry of milk and flour and add to the pot when it's
boiling. In the end, the soup should be thinner than gravy, but not runny. Be sure
to add lots of extra black pepper.... and serve with dry crisp toast.
_____
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