Pot Roast in Savory Cheese Sauce
beef chuck roast
soup, cream of cheddar
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add soup, tomato suace, mushrooms, oregano, and basil; mix well.
Return meat to pan. Cover and simmer for 3 to 3½ hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat.
If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in ⅓ cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.
If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few 7. Slice meat and serve with gravy. Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning.