Sunday Pot Roast and Brussel Sprouts

Easy Sunday Pot Roast with Brussel Sprouts as a quick side

This is one of the most requested suppers my kids and grands request. It is very easy and it does not take away from the flavor.

When the kids were growing up there were a couple of dishes I would make by putting them in the oven to cook while we were at church. This was the most requested one. It is very simple but it does not lack flavor.

The brussel sprouts were requested by one of my grandsons. I have to admit, my husband and I have never like brussel sprouts but I wanted to make it for my grandson. Well, I am glad I did! They were absolutely delicious and have been added to our menus quite often.

Pot Roast

Chuck Roast

4 TbspVegetable Oil

Pepper

1 cup beef broth

1 lg can of cream of........soup

5 carrots cut into 2 inch chunks

Pack of mushrooms washed and sliced

Onions cut into wedges

1 lb little new potatoes - you can use any type of potato as long as they are cut into about 2 inch chunks

1 pkg Onion Soup Mix or 4 Tbsp of homemade onion soup mix which can be found under "Seasoning"

Brussel Sprouts

2 Tbsp Vegetable Oil

Brussel Sprouts - bottom cut off and slice in two

Garlic minced

Salt

Pepper

Balsamic Glaze

Directions

Pot Roast

1. Preheat oven to 350 degrees

2. Season chuck roast with pepper

3. Add oil to Dutch oven and get it screaming hot

4. Once the pan is hot sear the roast on all sides

5. Add beef broth and scrape up the "goodness" on the bottom

6. Turn off heat

7. Add the rest of the ingredients

8. Put the roast and fixins in the oven

9. Cook for about 3 hours (longer won't hurt it as long as you keep a little broth in the pot)

Brussel Sprouts

1. Preheat oven to 400 degrees

2. Add oil to a skillet and get it "screaming" hot

3. Add the brussel sprouts and garlic then stir

4. Cook on top of stove for about 2-3 minutes

5. Put the sprouts in the oven

6. Cook for about 15-20 minutes

7. Add balsamic glaze

8. Salt and Pepper to your taste