Harvest Pot Roast With Sweet Potatoes
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- envelope lipton onion soup
- 1 - 1/2 c
- 1/4 c
- soy sauce
- 2 Tbsp
- firmly packed dark brown sugar
- 1 tsp
- ground ginger [optional]
- [3 to 4 pound ] boneless pot roast ,rump, chuck or round
- 4 large
- sweet potatoes peeled cut up in large chunks
- 3 Tbsp
- 2 Tbsp
- all purpose flour
1Set oven to 325 .In dutch oven or a 5 guart heavy ovenproof pot ,combine soup mix,water,soy sauce,brown sugar and ginger add pot roast.
2Cover and bake 2 hours.Add potatoes and baked covered 1 hour or until beef and potatoes are tender.
3Remove roast and potatoes to serving platter keep warm.Save juices for gravy .
4In small cup, with wire whisk blend water and flour. In dutch oven,add flour mixture to reserved juices.Bring to boil over high heat .Boil stirring occasionally, 2 minutes. Serve with roast and sweet potatoes.makes 6 servings