Pot Roast

1. 1

   Wash meat and trim off any fat.

2. 2

   Sear (brown) on all sides in butter using high temperature.

3. 3

   Add tomato soup, water, onion, bay leaves and fines herbes.

4. 4

   Cook meat and sauce on low or simmer for 4 1/2 hours (2 to 3 pounds meat), 30 minutes longer for each additional pound of meat.

5. 5

   When done, remove meat from sauce and cut.

6. 6

   To sauce add 3 teaspoons of cornstarch that have been premixed with 1/4 to 1/2 cup water (mixture just thin enough to pour).

7. 7

   Stir for a few minutes until it thickens.

8. 8

   Place meat back in sauce.

9. 9

   Simmer until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.