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pot roast in savory cheese sauce

Ingredients For pot roast in savory cheese sauce

  • 5 lb
    beef chuck pot roast
  • 2 Tbsp
    cooking fat
  • salt and pepper to taste
  • 1 md
    onion, sliced
  • 10.75 oz
    cheddar cheese soup, condensed
  • 8 oz
    tomato sauce
  • 4 oz
    mushrooms, sliced and drained
  • 1/4 tsp
  • 1/4 tsp

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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