Cadillac Cowgirl Pot Roast

Good Monday Morning! I attempted to prepare a pot roast in the oven instead of the crock pot and it actually came out really well! I was so excited - I didn't know if I'd be able to do it. Below is the recipe and directions.

1 3-3/12 lb Chuck Roast
2 Medium Onions, peeled and sliced
6 Whole Carrots, peeled and diced into 2 inch chunks
6 Red Potatoes, quartered
5 Cloves Garlic, whole or diced
1 Can of Beef Broth
1 Can Cream of Mushroom with Roasted Garlic Soup
1 Package of Lipton Mushroom Onion Gravy Mix
Splash of Red Wine (I used Cabernet. You can always use red cooking wine)
Salt, Pepper, and Flour

Preheat the oven to 350 degrees. In a 6 qt dutch oven, heat 3 Tbsp of vegetable oil on medium-high heat. While the oil is heating up, add enough flour, salt and pepper to a ziploc bag and put the roast in there to coat it. Once the oil is hot, add the flour coated roast to the dutch oven and brown on both sides. After it has browned, add the veggies to the pot and mix them around so that they are spread evenly around the roast. Let everything cook on medium heat for a few minutes. While the roast and veggies are browning, mix the beef broth, mushroom soup and packaged soup mix together. Add pepper to taste and warm it up in the microwave until it's smooth and the lumps are gone. Splash a little red wine (or cooking wine) into the mixture and whisk it together. When it's seasoned to your taste, add the gravy mixture to the roast and veggies. Stir it around really good and make sure everything is covered with the gravy. Cover the dutch oven and put it on the middle rack in the oven. Bake covered for 3 - 3/12 hours. I checked mine at 3 hours just to make sure it was tender and I let it cook for about 15 minutes longer. Serve the roast, veggies and gravy with mashed potatoes or rice and a salad...and rolls with lots of butter.

I hope everyone has a great week. Don't forget the 9th Annual Gingerbread House CCO this weekend at the Ellis Co. Expo Center!!!!