Ingredients
- Servings: 4
- 3 lbs pot roast
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 -2 cup beef broth
- 1 (1 ounce) package onion soup mix
- 2 tablespoons cooking oil
- salt and pepper
Recipe
- 1 in dutch oven, heat oil and brown roast on all sides.
- 2 season with salt and pepper. drain any drippings.
- 3 mix together soup, broth and soup mix. pour over roast. bake 3 hours at 300*-350*.
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