A Tasty Tradition

Remember coming home from church on a Sunday to the wonderful aroma of pot roast?  Try this delicious recipe that is sure to become a family-favorite.

Gayla enjoys preparing and serving this Country Roast recipe to her family during this time of the year. The smell fills the house and warms the heart! As every family member eagerly enjoys this wonderful meal, it makes a woman’s heart feel satisfied knowing she has fed her children and grandchildren! There’s one secret ingredient in this recipe…can you find it? It is the piece of bread with mustard spread on it and then it’s laid on top of the roast! It really makes a savory difference. Gayla says that’s why she tried this recipe, and it has proven to be a well-received “secret ingredient” to this great meal! Try it for your family, too!

Pot Roast, Sure to Comfort!
1  beef chuck pot roast
2  garlic cloves
1  tsp onion powder
1  tsp paprika
3  tsp butter
3  T olive oil
1  yellow onion
3  T Worcestershire sauce
1  can cream of mushroom soup
½  cup heavy cream
1  heaping spoon tomato paste
2  cubes beef bullion
½  bunch parsley
4-6  russet potatoes, peeled and cut
8  carrots, peeled and cut
1  pkg sliced mushrooms
2  cans beef broth
1  can Italian diced tomatoes
1  slice white bread
2  T yellow mustard
4  bay leaves
salt and pepper

Rinse beef under cold water, and pat dry with paper towels. Slice garlic into about eight slices. Make thin slices in beef, and insert the garlic. Season on both sides with salt, pepper, onion powder, and paprika.

Heat pan on stove on medium high, and add butter and oil. Add beef, and brown on both sides. Adjust your heat if needed.

Remove beef, and set aside. Add sliced onion, and sauté for 5-6 minutes. Add more oil if needed.

Add Worcestershire, mushroom soup, tomato paste, and beef cubes; combine together. Add one can of beef broth and heavy cream. Add chopped parsley.

Place meat in a 9 x 13 baking dish. Pour mixture over the roast. Spread mustard on bread, and place (mustard side down) on top of roast. Put the sliced mushrooms and tomatoes on bread.

Put the potatoes and carrots around roast in pan. Add bay leaves and one can of beef broth.

Put in oven and cook at 375 degrees for 2 ½ to 3 hours.