Firehouse Beef Roast

By Honeybuns

Ingredients

• 1 3-/2- to 4-pound boneless beef chuck pot roast
• 1 cup water
• 6 medium potatoes, peeled and quartered
• 1 16-ounce package peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
• 1 medium onion, cut into wedges
• 1 envelope (1/2 of 2-ounce package) onion soup mix
• 1 10-3/4 ounce can condensed cream of mushroom soup
• 1/2 teaspoon bottled hot pepper sauce (optional)
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced

Details

Servings 6

Preparation

Step 1

1. Trim fat from meat. In a 5- to 6-quart Dutch oven, add water. Add in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over mixture; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.

2. Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling apart tender