One Pan Pot Roast

Ingredients

• 1 chuck roast (any weight will do)
• 2 packets of Lipton Onion Soup Mix
• 2 cans of Cream of Mushroom Soup
• 2 cups HOT water
• 1 Tbsp. of "Gravy Master" or "Kitchen Bouquet"
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• Your favorite veggies*

* For veggies, I use:

• 3 or 4 medium sized onions, quartered
• 3 lbs. unpeeled potatoes, cut into halves or quarters depending upon the size
• 1 lb. chunked up, peeled carrots (just cut them into 2 inch lengths)
• 1/2 to 1 lb. of raw mushrooms, sliced

Directions

Pre-heat oven to 325 degrees F. Mix the soups, Gravy Master and water together in the bottom of a large, roasting pan (I use a foil pan and put it on a cookie sheet, so it doesn't bend when you try to put it in the oven). Add the roast. Then add the potatoes, carrots, mushrooms and onions by scattering them all around the roast in the gravy mix. Cover the pan with heavy-duty foil, crimping it around the edges of the pan to seal it completely. If it's not sealed two things may happen. The steam will get out, which will dry out the meat, or the steam will stay in just fine, but the gravy will bubble up and make a mess in the oven. Stick it in the oven for 4 or 5 hours. Remove it from the oven and let it rest for about 10 minutes. Don't open the cover until the end of the 10 minutes. The steam will burn you! Then take out the roast, carve it, but let the vegetables stay in the gravy. It's ready to serve right from the pan. So easy, and everyone will delight in it!

Back when I was making this on Saturday nights, at Christmas time, my friends would present me with oddly shaped, wrapped gifts, with the admonishment of "Don't put this under the tree, put it in the freezer!" Of course, it was meat, so we could all continue to enjoy the sharing of a wonderful meal and great conversation. Making memories is the best dessert ever.

By Polly Levesque from Cedar Springs, MI