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Easy Oven Pot Roast
4 pounds rump roast
2 cans cream of mushroom soup
2 cups burgundy wine
1 large onion -- finely chopped
1 small clove garlic -- crushed
2 tablespoons parsley -- chopped
salt and pepper -- to taste
6 medium potatoes -- peeled and quartered
6 carrots -- peeled & cut in half
Put roast in Dutch oven or small roaster. Blend mushroom soup and wine and pour over roast. Add onion, garlic, parsley, salt and pepper. Cover and bake in a 325F oven for 3 - 3 1/2 hours. Add the potatoes and carrots and continue baking an additional 1 1/2 - 2 hours, until the vegetables are tender. Serve the soup sauce as gravy over the sliced meat and vegetables.