Pot Roast (Crock pot or oven)

Pot Roast

Chuck roast

1 envelope Lipton’s onion soup

1 jar beef gravy

1 can cream of mushroom soup

Potatoes

Carrots

Onion optional

Put chuck roast in larger sized crock pot, Dutch oven or roasting pan.  Sprinkle with onion soup mix.  Pour can or soup and jar of beef gravy over top.  Cover tightly and cook.  One hour before dinner, add chunks of raw peeled potatoes and raw peeled carrots. 

Notes: 

1.   I always make this in a crockpot now—letting it cook for 8-10 hours at a lower temp.  I add the potatoes and carrots about 1 ½ hours before I plan to eat.

2.   I never use the whole envelope of Lipton’s onion soup—too overpowering.

3.   If this is made in a Dutch oven or in a roasting pan in a conventional oven, cook for a minimum of 2 1/2 hours at 375 degrees or longer at 350 degrees.  Make sure the pan is tightly sealed so that the meat gets steamed and therefore tender.  You may add the carrots and potatoes at the beginning.  The key is slow cooking for a long time…