pot roast in savory cheese sauce

How To Make pot roast in savory cheese sauce

• Step 1
  In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Step 2
  Season with salt and pepper and remove from pan.
• Step 3
  Pour off fat drippings.
• Step 4
  Cook onion in drippings remaining in pan until soft but not browned; stir often.
• Step 5
  Add soup, tomato sauce, mushrooms, oregano and basil; mix well.
• Step 6
  Return meat to pan.
• Step 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).
• Step 8
  Turn meat once to cook it evenly throughout.
• Step 9
  Skim off excess fat.
• Step 10
  If sauce is too thin, remove meat to a platter and keep warm.
• Step 11
  Mix 2 tablespoons flour in 1/3 cup cold water.
• Step 12
  Add mixture slowly to sauce.
• Step 13
  Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Step 14
  Taste sauce and correct seasoning, if necessary, with salt and pepper.
• Step 15
  If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
• Step 16
  Slice meat and serve with gravy.
• Step 17
  Frozen beef chuck arm pot roasts and beef chuck blade roasts may be browned under the broiler.
• Step 18
  Place meat on boiler pan rack, then place pan in center of oven.
• Step 19
  Brown to one side, about 10 minutes.
• Step 20
  Turn meat and brown other side, about 8 to 10 minutes.
• Step 21
  Meat should be completely thawed after browning.
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