Pot Roast

Pot Roast

The chuck roast with the T bone is the best, but they seem to be hard to find these days. Remove as much of the fat as you can or the dish will be too oily.

Ingredients

Chuck roast
Campbell’s Cream of Mushroom Soup
Spanish onion chopped
Lipton’s Beef and Mushroom soup diluted with water or red wine (better)
2 cloves garlic chopped
1 stick of celery chopped
1 carrot chopped

Directions

Place chuck roast in a baking pan and add all the above ingredients. Spread the mixture all over meat.
Seal thoroughly with silver foil.
Bake at 295 degrees F. until the meat is tender and falls away from the bone. The slower you cook the meat, the more tender it becomes. Check after 2 hours for tenderness. May need more time.

Serve with potatoes and carrots.
Can be frozen.