Friday, January 21, 2011

Prize-Winning Pot Roast

I got this great recipe from Gooseberry Patch. My family loved it so I thought I would share it with all my blogging friends.

Prize-Winning Pot Roast

3-1/2 to 5-lb. beef chuck roast
2 10-3/4 oz. cans cream of celery soup
1-1/2 oz. pkg. onion soup mix
1 to 2 c. red wine or beef broth
1/2 c. frozen apple juice concentrate
4 to 6 potatoes, peeled and quartered
4 to 8 carrots, peeled and cut into 3-inch pieces
1-lb. pkg. sliced mushrooms
8 stalks celery, chopped
1 t. salt
1/8 t. pepper

Place beef in a roasting pan; top with soup and soup mix. Stir in wine or broth; cover. Bake at 350 degrees for one hour; add apple juice, potatoes and carrots. Bake for another 30 minutes; remove from oven. Add mushrooms, celery, salt and pepper; bake for one additional hour, uncovering for the last 30 minutes. Serves 4 to 6.

Enjoy this recipe from Our Favorite Comfort Foods.

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