Perfect Potroast

This recipe is perfect for a cool winter day. It will warm you right up from the inside out!

rump roast or chuck roast

salt & pepper to taste

3 or 4 tbsp. olive oil

6 - 8 carrots - peeled and cut into 2" pieces

6 - 8 celery stalks - cut into 2" pieces

2 large yellow onions - cut into 1" chunks

1 small pkg. of button mushrooms

8 - 10 small red new potatoes

1 can beef broth

1 can healthy request cream of mushroom soup

handful of parsley (optional)

garlic salt

Italian seasoning

Preheat the oven to 375º. Generously salt and pepper your piece of meat. Heat dutch oven on medium high for a few minutes and then add your oil. Place the meat in and hope that it immediately sizzles. If it doesn't, raise the heat. You want to get a good sear on all sides before adding everything else. After you sear all sides, reduce the heat to low and add all of your veggies IN THIS ORDER... onions on the bottom, then celery, then carrots, mushrooms and potatoes on the top. Do not worry that your meat is not cooked through. It will finish cooking in the oven. Top with more salt, pepper, garlic salt, Italian seasonings, and chopped parsley. In a separate bowl combine the beef broth and the mushroom soup and wisk together. Pour this mixture into the dutch oven slowly to evenly coat all of the veggies and meat. Place the lid on you pot and put it into the oven for 3 - 3.5 hours. The longer you cook it, the better it will be for up to 4 hours. 

After it looks perfect to you, remove all veggies and place on a platter. Also remove your piece of meat and place on the platter. Cover with aluminum foil and let it rest. Place your dutch oven back on the stove top over medium heat to reduce your sauce. Wisk as it reduces. You may need to add a tablespoon or 2 of flour to help the gravy thicken, but usually you won't need to do that if you let it reduce quite a bit. Pour the gravy over your meat and veggies and enjoy!