I assume it is a very Midwestern thing...but it is an extraordinarily good combination to cook a small beef pot roast and a small pork roast together. The flavors meld and the gravy is mouth watering. I remember my mother browning the two types of roasts on top of the stove as if it were only yesterday. My Aunt Libby would do the same thing. My sister-in-law Marian also would combine the two roasts for an exceptional dinner.
My version is what I would call "The Lazy Man's"...but it works and so here is the basic recipe:
- one 3 pound boneless pot roast
- 1 packet of Lipton's Onion Soup
- 1 can mushroom stems and piece, drained
- 1 can Golden Mushroom Soup
- 1 cup wine (either red of white...good quality not best quality.
Place roast in your favorite covered roaster or Dutch oven. Preheat the oven to 325 degrees.
Combine the rest of the ingredients and pour over the roast. Bake covered at 325 degrees for 3 hours. Do not snoop.
This recipe even makes its own gravy...so remove the roast from the pan and slice, pour sauce (gravy in a gravy bow) and enjoy with mashed potatoes and your favorite vegetable.
...and you can do the pork/beef combination mentioned above this way too.
So tonight I did a minor change in that I browned the roasts first: