This is another one of those dishes which takes little or no prep, I don’t need to make any side dish, just some rice to serve with. Once it is in the oven, I am free to do other things which are more interesting than cooking. This pot roast uses a can of concentrated apple juice. I was a tad skeptical of this, but the sweetness of the juice balance the saltiness of the dried onion soup.
I used the sirloin tip roast instead of the chuck roast it recommended. Instead of the baking potatoes, I used little red potatoes and leave them whole to bake. They retain their shapes really well.
The reviews from my in house food critics–yummy !
Normally when I made pot roast, I have plenty of left overs, but not tonight. Okay, this recipe is a keeper!