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Firehouse Beef Roast
Bake: 2 hrs 30 mins at 350°F
Ingredients
- 1 5 to 4 pound boneless beef chuck pot roast
- 1 cup water
- 6 medium potatoes, peeled and quartered
- 1 16 ounce package peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
- 1 medium onion, cut into wedges
- 1 envelope (1/2 of 2-ounce package) onion soup mix
- 1 10 3/4 ounce can condensed cream of mushroom soup
- 1/2 teaspoon bottled hot pepper sauce (optional)
- 1/4 teaspoon ground black pepper
- 1 clove garlic, minced
Directions
1. Trim fat from meat. In a 5- to 6-quart Dutch oven, add water. Add in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over mixture; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
2. Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling apart tender (or until you get back from the fire run). Serves 6 to 8.
