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This recipe is so delicious and super easy, too! A lot of recipes out there use beef broth, but my mom, Nancy, uses mushroom soup. The creamy mushroom flavor is a perfect addition to pot roast. Along with the ingredients below, all you'll need is an oven safe dutch oven (with cover) and five hours to 6-8 4 lb boneless 1 can of mushroom soup (10.5 1 can of red wine (use soup 1 can of water (yup, same 2 envelopes of lipton onion Fresh basil, 3 garlic cloves, 3 medium carrots, peeled and chopped (added in the last hour of *optional - serve with roasted or mashed Preheat oven to 350 1. In a large dutch oven, mix soup, red wine, water,…
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