Source:

Alex Redding

Serves/Makes:5

Ingredients

• 2 tbsp (30 ml). fat or oil
• 1/4 cup (60 ml) flour
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 3-1/2 lbs (1.6 kg). or larger beef or pork roast
• 1 package dry onion soup mix
• 1 can cream of mushroom soup
• 1/2 cup (125 ml) inexpensive whisky (I use Crown Royal)
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) Worcestershire sauce (Lea & Perrins Preferred)
• 2 tsp (10 ml) or more minced garlic
• 6 medium sized potatoes
• 6 carrots
• 1-1/6 onion
• 1/2 lb (.2 kg). mushrooms

Preparation

• Season the flour with salt and pepper and pound the mixture into the meat with a rolling pin, try not to break the surface of the meat.
• Brown meat on all sides in the hot fat or oil.
• Place roast in pan.
• Sprinkle onion soup mix over the top and spoon mushroom soup on top of that.
• Pour in the whisky and Worcestershire and water.
• Cut the potatoes into 1/2 inch slices.
• Cut the carrots into two-inch lengths.
• Cut the onion into 1/4 inch slices.
• Put all the vegetables into the pan, along with the mushrooms & garlic, on and around the meat.
• Cover with foil (or top of roasting pan) to allow room above the vegetables.
• Place in oven at 325 degrees (175 C.) for 3 hours.

Comments

This recipe works very well with crock pots and slow cookers, too.