Hi ladies, I have been following this blog for months, and use it all the time! Suzanne mentioned posting on here so I said SURE....This recipe comes from my great Uncle and Aunt in Seattle, it sounds very strange but I assure you it is very yummy and puts a different twist on regular "roast and carrots".
Brown a 4 to 5 pound chuck roast in 2 tablespoons of oil. Place 1 chopped onion on top of meat.
1 can mushroom soup
1/4 cup brown sugar
1 tsp. dry mustard
1/2 cup water
1/4 cup vinegar
1 tsp. Worcestershire sauce.
Pour over roast, onions, potatoes and carrots, cover and cook at 325 degrees for 3 hours or until tender.
I have used white and sweet potatoes in this recipe and both turn out great. Also the mixture is a little hard to get incorporated, but I have found that using a whisk helps out with that.