I recently tried this pot roast and thought that it had great flavor. It was simple and delicious. Roast always reminds me of Sunday dinners when I was growing up. Enjoy!
This is an eye of round roast. Start by sprinkling roast with onion powder, salt and pepper. I use kosher salt and lots of pepper. Then searing it on all sides on high heat in about 1 TBS of olive oil. I have found that about 1 minute on each side does the job.
I quickly take the meat out and add about 1/2 cup of beef broth and stir to get all the yummy bits off of the bottom.
Then add 2 cans of cream of mushroom soup, and stir it into the water. Put the roast back in, and then top the roast with a packet of onion soup mix. Add in some chopped carrot and then two sprigs of fresh rosemary.
Cover with lid and cook on low for 3-4 for hours for a 3 to 4 lb roast or 5 hours for a 5 lb roast.
When there is about 30 minutes left I add sliced mushrooms. After 30 minutes everything is ready. The gravy is all ready to go… just take out the roast and then fish out the rosemary, carrots and mushrooms.
Cover your roast with tin foil and let is sit for at least 10 minutes before you cut into it. The juices will stay in better.
2 cans of Cream of Mushroom Soup
1 Packet of Dry Onion Soup Mix
Fresh Rosemary (about 4 sprigs)
Season your roast and sear on all sides
De-glaze bottom of pan
Add both cans of Cream of Mushroom soup
Sprinkle onion soup mix over top of roast
Cover and cook at 275 for 3 to 5 hours
With 30 minutes left add mushrooms
When done, pull roast out of pan, cover with foil and wait for at least 10 minutes before slicing