Easy pot roast dinner

Ingredients

• 1 chuck roast , about 4 lbs.
• 1/2 pkg. small peeled carrots or 6 reg. carrots peeled and cut into 1-2 in. chunks
• 2 cloves garlic, peeled and cut in half
• 4 potatoes peeled and quartered
• 1 can cream of chicken soup
• 1 pkg. Lipton onion soup mix
• 1/2 soup can water, add more as needed during cooking
• pepper, no need for salt, plenty in the onion soup mix.

Directions

This is so easy and tastes really good. Gravy is created by the soups so there is nothing to do but serve.

First, use a heavy pan over medium high heat with about

2 Tbsp. oil. Add 2 garlic cloves to pan, watch that they don't brown too much while browning the roast, if they do just remove them. Brown the roast on both sides for about 6 min. per side, then lower the heat and add the two soups and 1/2 can of water. (mix them together first then add to pot roast). You can either cook on top of the stove, over low heat with a tight fitting lid and heat that is easy to regulate or the other option is to cook in the oven at 325 for 2 hours. If you do not have a pan with a tight lid cover the whole top with heavy foil. There is no need to check the roast during cooking, the idea is to keep the heat in as well as the flavors. After you have cooked the roast for 1 hour remove lid and add the vegetables, reseal lid and cook for the 2nd hour. Dinner is done!

Submitted 6/13/05.
Source: my file
Submitted By: Sheila Nelson
www.nednelson@msn.com
Easy pot roast dinner