Kathy's New Old Fashioned Pot Roast

By kathya5084

This is an easy recipe!
My updated version of an old recipe! I have doubled the liquid because I like to make gravy to serve with leftovers. Marty likes Roast Beef Manhattans. If you don't want extra gravy cut everything (except roast) by half.

Ingredients

• 3 to 3 1/2 pound Boneless Pot Roast (Rump, Chuck or Round)
• I prefer Rump or Bottom Round for this recipe.
• 2 envelopes Lipton Recipe Secrets Soup Mix ( Onion, Beefy Onion, Beefy Mushrooms, Onion Mushrooms).
• 2 1/2 cups water
• 2 cups dry red wine (Cabernet Sauvignon is good)
• 2 teaspoons dried thyme

Details

Servings 6
Preparation time 10mins
Cooking time 170mins

Preparation

Step 1

This can be cooked on the stovetop or in the oven. I prefer the oven.
Preheat oven to 350 degrees.
In large dutch oven, brown roast over medium heat.
In a large bowl, mix Recipe Secrets with water, wine and thyme.
Pour over browned roast and simmer covered or braise in oven 2 1/2 hours or until tender.
Remove to cutting board, covered for 10 minutes before slicing.
Sometimes 1/2 way through cooking time I turn the roast over, if I remember!
(This takes about 2.68 min per ounce to cook)
Calories:
Bottom Round/Rump Roast 62 per ounce
Broth 102 per 1/2 cup