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Prep Time: 2 Minutes Cook Time: 118 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I've no idea where this recipe comes from, other than that my mother has made it my whole life. It's super duper simple, yet it is by far my favorite meal on the planet. I cannot even describe how good it is to you. You just need to try it. Ingredients:
2 lbs beef roast |
3 tablespoons canola oil |
1 (10 ounce) can tomato soup |
1 (10 ounce) can cream of mushroom soup |
1 dash worcestershire sauce (optional) |
Directions:
1. Heat a large metal oven-safe skillet on the stove. Add just enough oil to cover the bottom of the pan.
2. When the oil is hot enough, place the pot roast into the pan, and let it sit until it is browned. Repeat for all other sides. Check often as to not burn the meat.
3. When all sides are browned, remove from stove. Add both of the soups to the pan, as well as the dash of Worcestershire sauce if you desire. Do not bother mixing the soups together. I promise it will be fine.
4. Place an oven-safe lid onto the skillet, and put into an oven set at 325ºF. Cook until tender, about 2 hours.
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