fork tender pot roast
(1 rating)
This is a recipe familar to most cooks - it has been making the rounds since the 1960's or earlier. But just in case there is someone out there who hasn't tried it I am posting it now. It is just too good not to be in every cook's recipe box! It is about as easy as it can get, - only 3 ingredients!, fall off the bone tender, and soooo soooo tasty!
(1 rating)
yield
serving(s)
prep time
5 Min
cook time
4 Hr
method
Bake
Ingredients For fork tender pot roast
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12-4 lb chuck pot roast (size your family needs)
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1envelope dry onion soup mix
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1 cancream of mushroom soup
How To Make fork tender pot roast
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1Place roast on large sheet of aluminum foil in a baking pan. *If roast is very thick, I usually cut it in half length-wise, and lay the pieces side by side.
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2Spread canned soup over the meat to cover, then sprinkle the dry soup mix over the soup. Be sure to shake up the dry soup mix in its' package first to distribute the seasonings evenly - Or - you could just stir the canned soup and dry soup mix together well, then spread over meat. Works fine either way. Fold foil tightly to completely enclose the meat.
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3Bake at 300 degrees for 4 hours. Start checking for doneness after 3 hours. You can also raise the temperature to 350 or so, and cook for less time. For me the longer, lower cooking time seems to work best.
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4Carefully unwrap the foil, and enjoy the tender meat and tasty gravy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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