Recipe: Pot Roast

Recipes using McCormick Oregano Leaves

• Bottom Round, Rump, Top Round or Chuck Roast
• 1/2 cup canola oil
• sea salt
• white pepper
• 1 tbsp minced onion
• 2 pkg instant beef broth or 1 can condensed
• dash oregano leaves
• Campbell's Gold Mushroom Soup
• 1 tbsp Worcestershire Sauce
• 2 tbsp cider vinegar
• 1 green pepper, chopped
• flour or cornstarch
• Kitchen Bouquet or Gravy Master

Additional Vegetables you can add:

• potatoes, diced or quartered
• carrots, diced or sliced
• celery, diced
• sliced onions, diced or sliced
• turnips, diced or sliced

Heat oil in dutch oven. Add green pepper, oregano, salt, pepper, meat. Brown meat on all sides. Add rest of ingredients and enough water to bring liquid 3/4 covering meat. Simmer 4-5 hours (depending on size). Thicken liquid with flour (or cornstarch) for gravy. Kitchen Bouquet (or Gravy Master) may be added to darken. Potatoes, carrots, celery, onions and/or turnips may be added last 1 1/2 hours of cooking.