Just about any comfort food can be made healthier. The cooler weather encourages me to make my oven baked pot roast with vegetables. This recipe is my grandmother’s. My grandparents farmed near Sioux Falls, South Dakota. I love remembering their lovely farmhouse with the huge front porch.
Ingredients: 3-4 lb boneless chuck roast, salt & pepper, vegetable oil, thinly sliced onion wedges, crushed garlic to taste, 2 bay leaves, 1 can low cal cream of mushroom soup, 1/4 cup red wine, 2 T. Worchester shire sauce, 1 T. beef bouillon granules, 3/4 cup water.
Directions: Preheat oven to 350 degrees. Rub salt and pepper into the roast. Heat oil and brown the roast, searing on all sides. Place in a roaster pan and add onions, garlic, and bay leaf. Combine mushroom soup, wine, Worchester sauce and beef bouillon in a bowl. Add water and pour over roast. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Make vegetables separately– potatoes, celery, green beans, carrots, peas, turnips.
Serve with salad and crusty bread.