My Pot Roast

1. 1

   Heat vegetable oil in dutch oven and brown the roast on all sides.

2. 2

   Season all sides with parsley, seasoning salt, and steak and fajita seasoning to your taste.

3. 3

   Once browned on all sides remove roast from pan and set aside.

4. 4

   In the dutch oven mix cream of mushroom soup and campbells onion soup mix together with one cup of water and bring to a boil.

5. 5

   Once the mixture is boiling replace the roast into the mix and reduce the heat to very low.

6. 6

   Let the roast cook in the mixture for about 4 1/2 hours turning the roast approximately every 20 minutes.

7. 7

   Peel and cut the potatoes into cubes and chop the carrots into about a quarter inch slices.

8. 8

   Once the roast has been cooking for 4 1/2 hours add the potatoes and carrots to the pot and add 1-2 cups of water.

9. 9

   Just enough to cover the potatoes.

10. 10

    Keep turning roast.

11. 11

    Let simmer till the potatoes and carrots are tender by checking with a fork.

12. 12

    When tender turn heat off and place roast and vegetables on a serving dish and place the gravy in a bowl.

13. 13

    Now serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.