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| Ingredients: |
5 lbs boneless sirloin roast or chuck roast
1 medium size onion, sliced
2-3 cloves garlic, sliced
5-6 medium size potatoes
2 lbs carrots, peeled
1 small can cream of mushroom soup
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salt and pepper
flour
1/2 cup Crisco Shortening
Lawry's seasoning salt
1 cup water |
| Cooking
Instructions: |
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Prepare all vegetables and set aside. Lightly sprinkle roast with salt and pepper on both sides then lightly coat both sides of roast with flour. In a large covered stockpot, melt Crisco (enough to cover bottom of pan) over medium-high heat until it starts to sizzle. Place roast, fat side up, in pot and brown on both sides. While browning the last side of the roast, take a sharp knife and put slits in the roast and insert garlic slices. Place onions on top of roast, carrots along the sides, and potatoes on top. Lightly sprinkle seasoning salt over vegetables. Add water and bring to a boil. Reduce heat until barely simmering and cook covered for three hours. After two hours, mix soup with 2/3 can of water and pour over roast and vegetables and continue to simmer for one more hour. |
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