Oh goodness these are so yumo. I will make a pot roast just to have these babies! Oh goodness they are deelightful! I take left over pot roast and the home made school rolls. This is a winning combo! I take the rolls butter them on both sides and place them on a hot griddle and toast them just right, put on some Hellman’s. I place the roast beef on the griddle with a little gravy and sear a little then place on my bun with a little shredded lettuce and gosh it just don’t get any better. Pour my self a tall glass of ice tea and enjoy!
3 to 4 lb beef roast
1 can cream of mushroom soup
1 package dry Lipton onion soup mix
1 cup dry red wine
1 cup chicken or beef stock
1 minced garlic clove
1 cup chopped onion
1 small button mushroom package washed and cleaned
1 small bella mushroom package washed and cleaned
4 carrots peeled and washed
1 bay leaf
fresh ground pepper
No salt the soups have enough taste first
6 small/medium new potatoes washed and cut into
2 tablespoons oil
I place 2 tablespoons of oil in a black skillet and sear the meat on all sides. Once browned all over I add the meat to a chock pot add everything but the potatoes. Put on high and let it cook for 6 hours or more. How easy is that? The last hour I add the potatoes. Remove bay leaf and discard. This makes a wonderful gravy for your roast. I will serve this with a salad, mash potatoes, home made rolls and a dessert yummy! Easy, easy!! Then even better tomorrow you can have these sandwiches ! oh goodness!!
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