Lakin/Thompson Recipes

Jan's Pot Roast with Carrots and Potatoes

"Easy to make - melts in your mouth"
  1. 2-3 lbs chuck roast or 7 bone roast
  2. 1 can cream of mushroom soup + 1 can of water
  3. 1 package dry onion soup mix
  4. 5 cloves garlic ( peeled and halved)
  5. 1 tbsp Worcestershire sauce
  6. Season salt
  7. Pepper
  8. 4-5 potatoes
  9. 2 cups carrots
  1. Peel carrots and potatoes and cut into smaller chunks.
  2. Rub both sides of roast with a liberal amount of season salt and pepper.
  3. Cut slits in roast and insert garlic cloves evenly distributed around the roast.
  4. Using large foil line the bottom of a roasting pan, leaving enough to wrap the roast.
  5. Place roast in prepared pan and place carrots and potatoes around the roast.
  6. Mix onion soup mix, cream of mushroom soup, water and Worcestershire sauce in medium bowl.
  7. Pour mixture over roast and vegetables.
  8. Bring up ends of foil and seal tightly.
  9. Roast for 3 - 3 1/2 hours (165 degrees internal temperature).


This roast makes its own gravy