pot roast in savory cheese sauce

How To Make pot roast in savory cheese sauce

• 1

  In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• 2

  Season with salt and pepper and remove from pan.
• 3

  Pour off fat drippings.
• 4

  Cook onion in drippings remaining in pan until soft but not browned; stir often.
• 5

  Add soup, tomato sauce, mushrooms, oregano and basil; mix well.
• 6

  Return meat to pan.
• 7

  Cover and simmer for 3 to 3 1/2 hours or until done (or cook in a 325 oven for same amount of time).
• 8

  Turn meat once to cook it evenly throughout.
• 9

  Skim off excess fat.
• 10

  If sauce is too thin, remove meat to a platter and keep warm.
• 11

  Mix 2 tablespoons flour in 1/3 cup cold water.
• 12

  Add mixture slowly to sauce.
• 13

  Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• 14

  Taste sauce and correct seasoning, if necessary, with salt and pepper.
• 15

  If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
• 16

  Slice meat and serve with gravy.
• 17

  Frozen beef chuck arm pot roasts and beef chuck blade roasts may be browned under the broiler.
• 18

  Place meat on boiler pan rack, then place pan in center of oven.
• 19

  Brown to one side, about 10 minutes.
• 20

  Turn meat and brown other side, about 8 to 10 minutes.
• 21

  Meat should be completely thawed after browning.
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