3 ingredient Pot Roast and Gravy
3 ingredient Pot Roast and Gravy

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Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 3 ingredient pot roast and gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Set roast in crock pot & remove any strings from roast. Pour large can cream of mushroom soup over roast. Pour packet of Lipton onion soup mix onto mushroom soup.

3 ingredient Pot Roast and Gravy is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. 3 ingredient Pot Roast and Gravy is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 3 ingredient pot roast and gravy using 3 ingredients and 6 steps. Here is how you can achieve it.

Active ingredients of 3 ingredient Pot Roast and Gravy:
  1. Get 1 can 26 oz cream of mushroom soup
  2. Take 1 envelope Lipton onion soup mix
  3. Take 1 large boneless beef roast (3-4 lbs)

Serve the roast and gravy with garlic-buttermilk mashed potatoes, pickled beets and a vegetable relish tray. A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction. Tender meat is surrounded by a luxurious sauce! This will result in a thicker gravy as they cook.

Guide To Make 3 ingredient Pot Roast and Gravy:
  1. Set roast in crock pot & remove any strings from roast
  2. Pour large can cream of mushroom soup over roast
  3. Pour packet of Lipton onion soup mix onto mushroom soup.
  4. Mix onion soup mix into mushroom soup on top of roast.
  5. Close crock pot and cook on LOW for 8 hours
  6. Sauce makes great gravy for mashed potatoes once it's done cooking. Enjoy! :)

You can even make this roast from The broth and drippings make an easy gravy. All you have to do is stir in a cornstarch slurry and let it thicken up. The roast rump doesn't have much. Pot roast was a standard growing up, and still continues to be in my parents' household. It requires slow cooking over low heat to ensure tender, flavorful meat.

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