Friday, February 5, 2010
4-6 medium potatoes, peeled and sliced
3-4 carrots, peeled and sliced
1/2 medium onion, sliced
1 can cream of chicken soup
1 can cream of celery soup
1 can water
approx 1lb ground beef, uncooked
salt and pepper, to taste
Use mandoline (fancy name for slicer) to slice potatoes, carrots, and onions. Or, if you're the old-fashioned type...use a knife and cutting board. :)
Place ground beef (defrosted if originally frozen) in bottom of roast pan. Cover with potatoes, carrots, then onions.
In a separate bowl, combine soups, salt and pepper, and water. Mix until smooth.
Pour soup mixture over other ingredients.
Bake covered at 350° for 3-4 hours. Makes 4-6 servings.
Comments from the cook: My mom made this for us last summer...and it was fantastic! It's a great, inexpensive substitute for pot roast - particularly for those of us that don't need a big roast that might take days and days to eat (even after we've cut it in half!).
This is an excellent dish to throw in the oven before church. I even tried this in my CrockPot, and cooked it on high for about 4 hours. The potatoes were much softer and the entire dish was a bit mushy compared to the oven-baked version. It still tasted good, but I liked the results better after baking it in the oven.
Disclaimer: Sometimes it's hard to get a good photograph of food that tastes really good, but isn't as appealing to the eyes. :)
Originally shared (and named) by my mom, Alane.