3 ingredient Pot Roast and Gravy
3 ingredient Pot Roast and Gravy

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, 3 ingredient pot roast and gravy. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

A pot roast in the oven is the perfect reason to invite friends for an old-fashioned dinner. Serve the roast and gravy with garlic-buttermilk mashed potatoes, pickled beets and a vegetable relish tray. I definitely prefer a chuck roast.

3 ingredient Pot Roast and Gravy is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. 3 ingredient Pot Roast and Gravy is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook 3 ingredient pot roast and gravy using 3 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make 3 ingredient Pot Roast and Gravy:
  1. Prepare 1 can 26 oz cream of mushroom soup
  2. Make ready 1 envelope Lipton onion soup mix
  3. Make ready 1 large boneless beef roast (3-4 lbs)

This will result in a thicker gravy as they cook. You will not need any additional liquid in this recipe because so much liquid comes out of the onions and. A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction. You can even make this roast from The broth and drippings make an easy gravy.

Steps to make 3 ingredient Pot Roast and Gravy:
  1. Set roast in crock pot & remove any strings from roast
  2. Pour large can cream of mushroom soup over roast
  3. Pour packet of Lipton onion soup mix onto mushroom soup.
  4. Mix onion soup mix into mushroom soup on top of roast.
  5. Close crock pot and cook on LOW for 8 hours
  6. Sauce makes great gravy for mashed potatoes once it's done cooking. Enjoy! :)

All you have to do is stir in a cornstarch slurry and let it thicken up. The roast rump doesn't have much. Pot roast was a standard growing up, and still continues to be in my parents' household. It requires slow cooking over low heat to ensure tender, flavorful meat. For pot roasts, and other slow cooked tough meats, fat is your friend!

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