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Shirley's Pot Roast

Recipes » Main Dish » Roasts

This was our traditional Sunday evening meal. Very easy and tasty. The meat will flake off when ready.

Yield: 8 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Beef

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8

1 cupsSugar

1 cupSugar

3/4 cupdry red wine

5 poundsPot Roast

1 12-oz packagefresh or frozen cranberries

8 largecarrots

3 tablespoonspomegranate molasses

1 containerOnion soup mix

1/4 teaspoondried basil; (scant)

1 onion; Sliced

2 tablespoonsfresh cilantro; chopped

3 largeRed potatoes

2 tablespoonsfresh mint; sliced

Shirley's Pot Roast Preparation

Put the pot roast in a dutch oven. Put one inch of water in the bottom of the pot and add the onion soup mix. Put the sliced onions over the pot roast and spead large carrorts (peel the carrots and cut each of them into 3 pieces) around the pot roast. Cook the pot roast for 3 hours and then put the peeled and halved potatos in the pot. Cook for 1 1/2 more hours. Take the cover off the dutch oven for the last hour. Use the juice to make a gravy and use it to put it over the pot roast and potatos. Cook at 325 degrees.