Pot Roast In Savory Cheese Sauce
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beef chuck pot roast
cheddar cheese soup, condensed
mushrooms, sliced and drained
1In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2Season with salt and pepper and remove from pan.
4Cook onion in drippings remaining in pan until soft but not browned; stir often.
5Add soup, tomato sauce, mushrooms, oregano and basil; mix well.
7Cover and simmer for 3 to 3 1/2 hours or until done (or cook in a 325 oven for same amount of time).
8Turn meat once to cook it evenly throughout.
10If sauce is too thin, remove meat to a platter and keep warm.
11Mix 2 tablespoons flour in 1/3 cup cold water.
12Add mixture slowly to sauce.
13Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
14Taste sauce and correct seasoning, if necessary, with salt and pepper.
15If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
16Slice meat and serve with gravy.
17Frozen beef chuck arm pot roasts and beef chuck blade roasts may be browned under the broiler.
18Place meat on boiler pan rack, then place pan in center of oven.
19Brown to one side, about 10 minutes.
20Turn meat and brown other side, about 8 to 10 minutes.
21Meat should be completely thawed after browning.