Mom's Pot Roast

Mom’s Pot Roast

Published on March 21, 2017 | By
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Mom always served her pot roast with bread and butter and a tomato onion salad which Uncle Fred and Aunt Van had in our previous cookbook.

Directions for a 3 lb roast.

Our mom and dad had to feed a small village with all of us kids so if you have less mouths to feed and want to use a 3-4 lbs. pot roast use only 1 envelope of soup mix with 2 1/2 cups water or broth.  Remove the roast from the oven at 2 hours and put the veggies in that time.  Then put it back in the oven for another hour or until fork tender and falls apart.

Ingredients

  • 4-5 lb pot roast, brought to room temp
  • salt and pepper to your taste
  • 1 head garlic pealed
  • 2 envelopes Lipton Onion Soup Mix
  • 5 cups water or beef broth
  • 6-8 carrots (peeled and cut in 2" pieces
  • 6-7 medium potatoes (peeled and cut in squares)

Instructions

  1. Cut 1 inch deep by 1 inch wide slits every 2 inches on both sides and stuff with a whole clove of raw garlic, then salt and pepper all sides to your taste. Lightly coat the bottom of a cast iron skillet and brown the roast on all sides at medium heat for about a minute per side. (this seals the juices) In a Dutch Oven or roaster (the big oval shaped black roaster with the white socks on it...I hope you know what I'm talking about:) ) put in a small bowl the Lipton Onion Soup Mix packet and slowly add 2 1/2 cups water (I have used beef broth also) while stirring to avoid lumps. The liquid should go 1/2 way up the sides of the meat if it doesn't you will need to add another soup and liquid mix to the pot. Put a lid on the pot and placer in 275 degree oven for 3 hours but turning the meat over every 30 minutes. After 3 hours remove the pot from the oven and place the carrots and potatoes around the sides of the roast. Put the lid back on and put back in the oven for another hour or until the veggies are fork tender and the roast is falling apart tender.
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