Pot Roast

We used to be able get a chuck roast with the T-Bone, hard to find now. Chuck roasts are mostly sold boneless.

Ingredients.

1 Can Cream of Mushroom Soup
1 Spanish Onion chopped
1 package Liptons Beef and Mushroom diluted with 3 cups water - I use Lipton’s Mushroom and Onion or Lipton’s Beef and Onion. Beef and Mushroom hard to find.
3 Cloves Garlic chopped
2 Stick Celery cut in half
2 Carrots cut in half

1/2 cup red wine
Chuck Roast weighing approximately 4 lbs.
 
Directions

Spray a baking pan with Pam, place the chuck roast in pan.
Add all first six ingredients and spread over meat. Add 3 cups water and a 1/2 cup red wine so that the liquid is halfway up the side of the chuck roast.
Seal the pan thoroughly with silver foil
Bale at 300 degrees Fahrenheit till meat is tender and falls away from the bone. The slower you cook the meat the more tender it becomes.

Serve with potatoes and broccoli/cauliflower/beans or a salad