Dad’s Pot Roast

An incredible pot roast recipe from a man who loves his meat and potatoes. He has really perfected this over the years! It’s delicious and always a crowd pleaser—a perfect recipe for guests. This is my dad’s recipe— Andrew and I always add mushrooms 30 minutes before we pull it out, and sometimes other vegetables (like carrots!) with the potatoes. Feel free to add any extra veggies you like in a roast!

INGREDIENTS

• shoulder roast

• potatoes

• cream of mushroom soup
  (2 cans)

• seasoned salt

• pepper

• paprika

• dried onion
  (or fresh chopped)

• pepperoncinis to taste

• olive oil

DIRECTIONS

1. Add olive oil to cast iron Dutch oven on high heat. Brown all of the sides of the shoulder roast.

2. Turn off the heat, slice the potatoes and add them around the outside of the roast along the sides of the Dutch oven. Salt and pepper the roast and the potatoes. Pour the mushroom soup over the potatoes and add a half a can of water. Sprinkle the pepperoncinis and paprika over everything.

3. Cover and put into a 375 degree oven and bake for about 2 ½  hours but check to make sure it has enough water about 30 minutes before it’s done so you have some gravy. Remove from the oven and serve.

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