A rich and textured marriage of two comfort classics.
INGREDIENTS
2 cans French onion soup
1 can cream of mushroom soup
1 cup water
5 Russet Potatoes, peeled
1 1/2 cup sliced carrots
2 lb pot roast
2 tbsp olive oil
1/2 cup milk
2 tbsp butter
1 cup mild cheddar cheese, shredded
salt and pepper to taste
PREPARATION
Mix the cans of French onion soup, cream of mushroom soup, and 1 cup of water in a bowl and pour into roaster oven or large crock pot. Turn roaster to 350 degrees. cut potatoes into 1 inch slices and add to roaster ove along with carrots. Cut excess fat from roast and discard. Season both sides of roast with salt and pepper. Heat 2 tbsp olive oil in a skillet on medium. When hot, sear all sids of the roast 10 seconds each to lightly brown. Place roast in roaster oven with vegetables. Cover and cook 2 1/2 to 3 hours. or until roast is tender, stirring occasionally and turning roast every hour. Remove potatoes and place in a large bowl. Add 1/2 cup milk, 2 tbsp butter, and 1/2 tsp salt. Mash together until potatoes are a uniform texture. Add pepper to taste. Heat oven to 300 degrees. Pull apart roast into small pieces and place in large pie plate or oven safe skillet. Cover with carrots and remaining soup mixture from roaster oven. Top with mashed potatoes and shredded cheese and bake for 10 minutes or until cheese is melted.
