The night before I typed this, I fixed a very tasty pot roast dinner. Even though I am not much of a meat eater and never have been, I got hungry for this old-fashioned meal.
Here’s how I cooked it: I got a chuck roast that was about 3 pounds, and seasoned it with some McCormick Grill Mates Montreal Steak Seasoning and Carl’s Prime Rib and Roast Seasoning. Then I got a large, heavy roasting pan with a lid, poured a little oil on the bottom and set it on the stove. I seared the chuck roast so it was brown on both sides. I added 1 can of golden mushroom soup mixed with a packet of dry onion soup mix and about 1 cup water and a generous splash of wine (it happened to be white, but you could use red, too). Put the lid on and popped the pan into a preheated 375-degree oven for 1 1/2 hours.
Next I added about 4 or 5 small to medium-sized russet potatoes that had been peeled and cut into halves, a large, peeled onion that was cut into 8 wedges and about 5 large, peeled carrots cut in half. Returned it to the oven (covered) for another hour or so. I took the lid off not long before the veggies were done, so they’d brown a little and the juice would thicken up. It all turned out so delicious, what with the fork-tender meat, potatoes, carrots and onion all smothered in that rich, brown gravy.
Note: I used about 2 tablespoons of canola oil to sear the roast. If you use much more than that, you may need to drain some of the oil off before adding the soups, water and wine. Otherwise, you will have an excessive oily residue floating on top the gravy. Here are more recipes using onion soup mix, including one for making your own mix...