Wednesday, August 8, 2012

Diane Earl's Pot Roast

Diane Earl's Pot Roast
This is how my mom learned to make pot roast from her grandmother.

1 - 7 bone pot roast (it doesn't taste as good without using this cut of meat.  The bones add a lot of flavor.)
1 can consomme soup
1 onion - cut up
olive oil
Seasonings:  salt, pepper, garlic salt, Spike (all purpose seasoning)
carrots - cut up
potatoes - cut up

Season the pot roast well on both sides.  Brown the pot roast in olive oil and cut up onions on both sides.  After done browning, turn down electric skillet to a very low temperature (simmer).  Add 1 can of consomme soup and cover.  Let cook all day on the very low temperature.  This will make it fall apart tender.  Add water, if needed, during the day if cooking liquid gets low.  About 30 - 45 minutes before serving, put carrots and potatoes around roast.  Sprinkle vegetables with Spike and salt & pepper.  Cook vegetables in juices.  Enjoy!

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