Happy first day of fall! I can hardly believe that’s where we are. Last weekend, I took my summer clothes out of my closet and was sweating my booty off the whole time. Today, I’m actually cold. This is going to take a little getting used to, but I’m here for it. Bring on all of the sweaters!
On Monday, I made beef stew for my family and they loved it. I’ve shared a slow cooker recipe for beef stew on my blog before, but this week I made it in the oven in half the time. It was so easy that I had to share it.
What You Need
- 2-3 pounds pot roast
- 1 envelope Lipton onion soup mix
- 2 small cans Campbell’s Golden Mushroom Soup
- 1 small can of Campbell’s Garlic Mushroom Soup
- Salt and pepper
What You Do
Preheat oven on convection setting to 350. Place pot roast in metal baking dish. Add all soups, salt, and pepper on top of meat and cover pan tightly with tin foil. Bake for 3-4 hours or until meat easily shreds. Serve over no-yolk broad egg noodles and a green vegetable on the side. That’s all there’s to it. Enjoy!
Hope this dinner idea will warm you up this week!