Electric Skillet Pot Roast makes use of a tomato and basil base and it has a soothing, wonderful comfort flavor.
*This recipe may also be made in a crock pot, in a Dutch oven on top of the range or in a regular oven. For my RV travel convenience, I chose to make it in the ever-handy electric skillet.
While the written recipe calls for beef, the pictured dish actually made use of grass-fed, no-hormone, no antibiotic bison meat. The meat was mild, very tender and delicious and I did add beef bones for a richer flavored sauce.
Electric Skillet Pot Roast
¾
tsp salt, pepper blend to taste
1
¾ lb pot roast
2-3 soup bones
1
T oil
1
10 ½ oz can tomato soup
1
can water
¾
C chopped sweet onion
¼
tsp crushed basil leaves
2
-3 Potatoes
2-3
Carrots, pared and cut up
¼
C red wine
2 T butter
2 T butter
On med/high heat, brown both
sides of meat in hot oil. Turn down heat to low. Add soup, water, onion,
basil. Cover and simmer for 2 hours. Cut up potatoes and carrots. Add vegetables. Recover and simmer 1 hour until vegetables and meat are fork tender. Adjust seasonings and blend in butter before serving.
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