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Prep Time: 2880 Minutes Cook Time: 300 Minutes |
Ready In: 3180 Minutes Servings: 6 |
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Great make-ahead dinner. I always double the gravy ingredients because it is scrumptious. Ingredients:
4 -5 lbs chuck roast |
2 tablespoons shortening |
1 medium onion, sliced |
1 (10 1/2 ounce) can old fashioned tomato-rice condensed soup |
1 (10 1/2 ounce) can water |
1 bay leaf |
2 tablespoons white vinegar or 2 tablespoons lemon juice |
2 carrots, sliced |
Directions:
1. Brown roast in shortening - use a large covered roasting pan.
2. Combine remaining ingredients and pour over browned roast.
3. Cover and bring to a simmer.
4. Place in 300°F oven for 3-1/2 hours.
5. Turn meat after 1-1/2 hours.
6. Remove roast, cool and wrap in aluminum foil - refrigerate.
7. Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
8. Next day unwrap the roast and put in a covered roasting pan.
9. Pour gravy over roast.
10. Heat at 300°F for 1 hour.
11. Great with mashed potatoes or wide egg noodles.
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