Best pot roast ever. I've been making pot roast forever, but never added soup mix, usually just a little water and wine. I rubbed Montreal seasoning on the beef before browning, but think it wasn't necessary. I used the fabulous Dry Onion Soup Mix recipe from this site. My roast was about 5 pounds and wasn't done in time for dinner (6 hours low, 1 hour high), so with my timing mis-calculation, I stuck the crock in the fridge overnight, and reheated it on low today, then on warm when it was done. It didn't suffer at all, came out moist and fall-apart tender, picture perfect. I quartered red potatoes and added them the last hour of cooking. They were just right. After removing the potatoes, I strained the liquid and used a fat separator to de-fat the liquid. I was left with a perfect jus to pour over the meat and potatoes. I served it with Balsamic Glazed Carrots, also from this site, for an easy side. With a glass of Beaujolais, dinner was a hit. We'll use the leftover meat to make BBQ beef sandwiches tomorrow. Yum! As you see from my timing problems, this is a forgiving recipe. Try it! *UPDATE* Made this for the 2nd time just today, making only 2 minor changes that greatly improved an already yummy recipe. I seared the roast in a stainless steel skillet, deglazed the skillet with a splash of cabernet sauvignon, then sprinkling the soup mix over the roast in the pot. These 2 simple changes made it a company-worthy roast. My 3lb roast was done in 6 hours.
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Best pot roast ever. I've been making pot roast forever, but never added soup mix, usually...