Nothing beats the warm comforting smell of a pot roast cooking to make your mouth water! This meal was our Sunday dinner ritual growing up here in Lancaster, but I make it any old time because sometimes I just can't wait for Sunday!
1, 3 to 4 lb Boneless Chuck or Bottom Round Roast or bigger if you need!
2 Large Onions Sliced into 1/4s & the 1/4s again
6 to 8 Large Baking Potatoes Peeled
6 to 8 Large Carrots Peeled & cut into 3 inch lengths
1 8 oz. Can Sliced Mushrooms Drained
1 Tsp Seasoned Salt ( use your favorite)
2 TBS Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
Dash or 2 of Pepper I use White Pepper
1 TBS Parsley Flakes
2 Bay Leaves
2 Tsp Worcestershire Sauce
1 Can 10.5 oz. French Onion Soup
2 Cans of water use the soup can to measure
In a large cooking pot that is deep, has a lid & is oven proof, place the oil. While oil is heating over medium heat rub the seasoning on all sides f your beef roast. Place the meat into the hot oil, add the Worcestershire Sauce & sear old sides a nice dark brown. Remove from heat & preheat the oven to 350 degrees. Add the liquids & the 2 bay leaves!
IF YOU HAVE LEFTOVERS CHECK OUT MY Rustic BEEF PIE in the February 2013 archive, that uses all of the above leftovers for a RUSTIC HEARTY MEAT PIE! NOW YOUR EATING JUST LIKE A PA DUTCHMAN!