My Secret Pot Roast
October 11th, 2009We talked tonight about food and healthy eating on the go.
One of my favorite things to eat is Pot Roast. I didn’t grow up with it, but my husband did, and I learned how to fix it. It took me YEARS to get the right recipe. My sister-in-law showed me how she fixed hers, and I tried it. But somehow, it wasn’t exactly the way she did it.
One day, I was looking into a cookbook and found an interesting recipe. Being an adventurous cook, I thought, okay, why not? It was good! I then took my sister-in-law’s recipe and the one from the cookbook and combined them. This is what I came up with:
3-4 lb Pot Roast (chuck or bottom round)
Half a pot of coffee (6 cups)
Garlic Cloves, peeled and sliced
One can Cream of Mushroom Soup
Cut small slits in the pot roast, put the garlic slivers in those holes. Marinate the pot roast in the coffee for 4 hours or overnight. Pour off the coffee and add one can of cream of mushroom soup, cover with foil and bake in oven @ 300 F for 4 hours or until tender.
After the second day, I take some of the leftover pot roast, combine it with frozen mixed veggies and a can of cream of mushroom soup and bake in a pie shell as a beef pot pie….