A Better Pot Roast

The other day when I was at Winn Dixie they had beef roasts on sale, buy one, get one free, so of course I had to take them up on that offer. I put one in the freezer and the other I decided to make a pot roast with. I wasn't in the mood for a traditional pot roast with carrots and potatoes so I switched it up a little bit. I hope you like it. I know we did!

Pre-heat the oven to 350

Cut up an onion and some garlic cloves.

You will need some salt, pepper and seasoned salt to rub all over the roast.

Get a large skillet with some oil in it super hot and sear the roast on all sides.

While the roast is searing, mix together some red wine, cream of mushroom soup, beef bullion and Worcestershire sauce.

When the searing is complete, remove the meat and place in a roasting pan.

In the skillet used for searing, saute the onions and garlic for a few mins.

Top the roast with the onions.

Cover with the wine/soup mixture, cover with foil and bake for 2.5 hours. Oh, and add 2 bay leaves before you put it in the oven. Make sure you remove them before you serve. They are a choking hazard!

Before the roast is done, boil some noodles. I used egg noodles but you can use whatever you would like. Let the roast rest for a little while before you slice.

Top the noodles with sliced meat and pour some of the sauce from the roasting pan.

My boys and I loved it! The meat was so tender and the sauce on the noodles was sooooo good. I only sliced enough meat for us to eat right then, so we had lots of meat left over. Check back to see what I did with them.

Try it out and let me know what you think about it. You don't have to use noodles. I just wanted to do something quick and easy.