Pot Roast
Pot Roast is an moderately easy dinner. Made with 1 (6 lb.) rolled and tied beef rump roast, 2 cans onion soup, 2 cans beef gravy or make it yourself with flour, water and drippings, 3 celery stalks, sliced and 6 sprigs parsley, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Brown roast on all sides in Dutch oven and pour off excess fat.
Combine soup, gravy, celery, parsley, m.s.g., green pepper and salt. Blend well.
Pour soup mixture over roast.
Simmer, covered, 2 hours or until roast is tender. Add carrots and potatoes, simmering until vegetables are heated through.
Serve with rice.
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