Felt like doing a sleepover at my friend's place so we decided to make pot roast for dinner.
Also had Kristy's infamous yummy mussels and made a simple salad as well for our healthy part of the meal:) (Thanks Sue for letting us make a mess in your kitchen^_^)
When I think of pot roast I think of beef. To Sue, she thinks of pork. Normally when I use this recipe I would use beef but since Sue says that she cooks it with pork instead I thought I would give it a try. It was pretty good but I don't know if I would prefer it over beef. They are both tasty so if you give it a try lemme know which meat you prefer to use.
By the way yes I do actually cook once upon a time but now it's just laziness that has taken over so I haven't really cook much. Besides I can't help it I just love eating out^_^
Here is the recipe from one of my fave cooking sites, All Recipes so give it a try and lemme know how it turns out. (by the way I've added a few more ingredients as others have suggested so it's not exactly according to the recipe) Enjoy:)
1/2 cup all-purpose flour
ground black pepper, to taste
3 1/2 lbs rump roast
1/4 cup butter
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cup dry vermouth (or can substitute with beef broth)
1 onion, sliced
3-4 potatoes, quartered
2 carrots, sliced
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, combine the first 4 dry ingredients. Dredge the rump roast in the mix and cover evenly, Shake off excess.
3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a casserole dish with lid.
4. In a small bowl, combine the soup mix, mushroom soup, and vermouth and pour over roast.
5. Cover and bake in preheated oven for 2 hours.
6. After 2 hours, add the onions, mushrooms, potatoes and carrots and cook for another hour or until desired doneness. If there's not enough liquid, add some more beef broth.
7. Bon appetit:)