Tuesday, October 28, 2008

A Simple Pot Roast

Pot Roast (Serves 5-8)


1-2 can(s) of cream of mushroom soup
1 medium onion
6 potatoes (red-skinned recommended)
2-3 pound roast
1 teaspoon of oregano
2 teaspoons of garlic powder
dash of chili powder


Preheat the oven to 425°F. Empty the soup into a deep pan - use one can for a 2.5 pound or smaller roast, and 2 cans for larger roasts. (Note: The soup is the secret to this recipe. It cooks the potatoes faster than oil does and it is less fatty - plus it also keeps the meat incredibly moist! You can even use the remainder of it as gravy.) Halve or quarter the potatoes, depending on their size. Place skin-side down around the pan. Sprinkle them with half a teaspoon of oregano and 1 teaspoon of garlic powder. Place the roast in the center of the pan. Sprinkle the remainder of the spices on top. Add sliced onion to the potatoes and the roast.

Cover pan with aluminum foil. Cook for 1.5 to 3 hours. Check on it after an hour and then every 20-30 minutes until ready. Simply cut a slice of the beef to see if it is the right level of “pink” for you. Once it is, enjoy!

For Vegetarians: This recipe (minus the beef) is a quick, easy way roast potatoes if you are out of oil or simply want a less fatty option. Just fill the pan up with potatoes and cook for 45 minutes to an hour.

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