RecipesMagazine

Pot Roast

Pot Roast
Pot Roast is a gluten free and dairy free main course. This recipe makes 8 servings with 380 calories, 35g of protein, and 24g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, garlic powder, wine, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Preheat oven to 350 degrees F.
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OvenOven
2
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides.
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Salt And PepperSalt And Pepper
Dry Seasoning RubDry Seasoning Rub
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BowlBowl
3
Heat oil in a large skillet and brown the roast, searing it on both sides.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Place the meat in a roaster pan.
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MeatMeat
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Roasting PanRoasting Pan
5
Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
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GarlicGarlic
OnionOnion
JuiceJuice
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Frying PanFrying Pan
6
Place into roaster pan with meat and bay leaves.
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Bay LeavesBay Leaves
MeatMeat
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Roasting PanRoasting Pan
7
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
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Worcestershire SauceWorcestershire Sauce
Beef BouillonBeef Bouillon
Mushroom SoupMushroom Soup
WineWine
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BowlBowl
8
Pour over the roast.
9
Add water.
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WaterWater
10
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
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OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
11
Remove and discard the bay leaves.
Ingredients you will need
Bay LeavesBay Leaves
12
Mix ingredients and store in an air tight container for up to 6 months.
DifficultyExpert
Ready In3 hrs, 35 m.
Servings8
Health Score11
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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