Old Fashioned Pot Roast

Ingredients:

• 1 thick, 3 - 4 lb. chuck roast, or whatever is cheap and on sale
• 6 or so onions, sliced thin
• 1 can Campbell's Golden Mushroom Soup
• 1 Tbsp. Worcestershire sauce
• 1/4 cup wine (optional)
• 2 cups sliced mushrooms, whatever kind are cheap or you prefer
• salt and pepper, to taste

Directions:

Dry the roast off. Heat a skillet or dutch oven large enough to accommodate it over medium high heat. Add a little oil to the pan, and then the roast. Your pan should be nice and hot - the roast will brown faster without sticking. When you put the roast in, wait 1 minute before moving it at all. Check often after this, and when it is deeply browned, turn and follow the same procedure. When the second side is nice and brown, remove the roast to a platter and cover, and turn the heat down a little.

Add the onions - the more the better - to your pan. A little garlic is good, too. Saute them on medium heat until they are just barely starting to brown. Add the Worcestershire sauce and wine to deglaze the pan (for a dish like this, I don't think red or white matters, and you can leave the wine out altogether if you don't have it or want it).

Pour the drippings into the bottom of you crock pot. Put your roast on top, and scatter the mushrooms over the roast. Season with pepper (I don't add salt until it's done) and, if you like, some herbs. Pour the soup, undiluted, over top, spreading it over the whole thing. Put the lid on, and cook on low for 6 to 7 hours, depending on your cut of meat.

To make gravy, put the roast on a platter and cover to keep it hot. Turn the heat to high in the crock pot, and get the onion and mushroom gravy bubbly. Adjust the seasonings. If the gravy is a little thin, I thicken it with cornstarch.

This is really good with mashed potatoes or noodles. The mushroom-onion gravy is out of this world!

By Free2B from North Royalton, OH