Recipes! - Pot Roast

You may know, from previous posts, that I'm a self-proclaimed foodie and "Semi-homemade by Sandra Lee" chef! Many of my best ideas for recipes come from eating out...so "yes", there is hope for those who prefer to order take-out or make reservations.

Eating out actually educates you on flavors and helps you understand what tastes good when paired together, so in 2013 I would like to share with you a few fun recipes that are either classics in the Eustache household or new, as I've been experimenting a lot lately in the kitchen.

The first recipe is a classic, it's my mom's pot roast and a staple at every holiday dinner! This recipe will allow you to have mouth watering pot roast every time and the steps are very simple.

What you need:
Chuck Roast (1 package - 2.5-3lbs, serves 4-6 people)
Lipton's Onion Soup Mix (1 packet)
Campbell's Golden Mushroom Soup (1 - 10 3/4 oz can)
Baby Carrots (1 small bag, use about 20 carrots)
New Potatoes (1 small bag, use 12 potatoes)
Green Bell Pepper (1 large pepper)
Yellow Onion (1 medium onion)
Black pepper
Season Salt
Hot Sauce (I added hot sauce to the recipe. ;-) My husband loves hot sauce, so I now add a few drops of hot sauce in almost everything I cook, it adds so much flavor!)

Time to cook!:
1. Rinse and cut bell pepper and onion into strips.
2. Rinse new potatoes and carrots.
3. Season chuck roast with Lipton's Onion Soup Mix, black pepper (2-3 pinches) and hot sauce (5 drops).
4. Add the strips of bell pepper and onion, carrots and potatoes to the dish and let sit overnight in the fridge.
5. The next day, pre-heat the oven to 375.
6. Sprinkle 2-3 pinches of season salt on the roast and vegetables.
7. Add can of Campbell's Golden Mushroom Soup to the dish and make sure it coats the roast and vegetables.
8. Add water to the empty soup can and pour 1/2 can of water to the dish to make sure the dish does not burn, while cooking.
9. Cover the dish with aluminum foil and let the roast cook for 4 hours on 375 and check it at the 3 hour mark to make sure that there is till enough liquid in the dish, so it does not burn.

Bon appetit! What is your favorite dish from your mom?