Souper Pot Roast Recipes

OVEN POT ROAST

Oven Pot Roast image

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

Provided by BECKYSMITH

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 3h15m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g

YANKEE POT ROAST SOUP

Yankee Pot Roast Soup image

Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)

Provided by fluffystew

Categories Roast Beef

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs stewing beef, cut in 1 inch cubes (or cut up pot roast)
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons fresh garlic, minced
3 tablespoons butter
2 medium onions, cut in chunks
2 medium carrots, cut in thick slices (or I use whole baby carrots)
4 red potatoes, cut in chunks (whatever you consider a decent bite size)
2 stalks celery, cut in thick slices
1 quart chicken broth (I use the Campbells 900 ml ready-to-serve carton)
1 quart beef broth
1 (156 ml) can tomato paste
2 bay leaves
1 teaspoon maggi seasoning sauce or 1 teaspoon bouquet garni liquid seasoning

Steps:

In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

Nutrition Facts : Calories 325.4, Fat 10.7, SaturatedFat 5.3, Cholesterol 84, Sodium 1446.5, Carbohydrate 26.7, Fiber 3.9, Sugar 6.4, Protein 32.1

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