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Pot Roast - MS




Source of Recipe


marthastewart.com


List of Ingredients




3 pound piece beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 can (10 3/4 ounces) Campbell’s Tomato Soup



Recipe



1. Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (high for 6 hours).

2. Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.