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Pot Roast
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Super Simple Pot Roast



  • 3 lbs (1.4 kg). chuck roast
  • 2 tbsp (30 ml) olive oil
  • 1 large onion, sliced
  • 1/4 cup (60 ml) water or beef broth
  • 1/2 cup (125 ml) red wine
  • 2 tsp (10 ml) garlic salt
  • 1 tsp (5 ml) paprika
  • pepper, to taste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 can golden mushroom soup
  • vegetables of choice
  • 1 tbsp (15 ml) cornstarch
  • Add the oil to a dutch oven or any large covered pan.
  • Add the beef and brown on all sides.
  • Remove the meat and lightly brown the onions.
  • Add the soup, water, wine, spices and Worcestershire sauce.
  • Mix well and return the meat to the pan.
  • Spoon some of the soup mixture over the meat and cook on low heat for 3 hrs. turning once.
  • Vegtables such as mushrooms and small potatoes can be added to the final 30 minutes of cooking.
  • Remove meat and add a tbsp of cornstarch to some cool water; mix and add to the sauce if it needs thickening.
  • Slice and serve with the sauce.
Someone gave me this recipe years ago and it is so easy and delicious that I make it often. It is also good with wild game.

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