Mmmmm, Roast Beast-A.K.A. Pot Roast

Today’s Menu: Pot roast, mashed potatoes with gravy, steamed broccoli and cauliflower with cheese sauce and homemade buns.

I love Sunday dinner.  Growing up, Sunday dinner was always something a little fancier than what we would have during the week.  Monday through Saturday, dinner was always good, but it was usually something simple, like macaroni and cheese (ALWAYS Kraft Dinner), or soup and grilled cheese, both foods I enjoy to this day.  But Sunday was a different story.  Sunday was a day for a “proper meal” of meat, potatoes, some sort of veggie, bread with butter, and if we were good (we being myself and dad), mom would treat our sweet tooth with a pie from the market.  Roast beef, pork chops, chicken and some sort of roast were always on rotation, and special occasions were usually lasagna, pot roast or Newfie dinner. 

For our pot roast Sundays, I’ve got a super simple recipe that makes the best gravy for the mashed potatoes, leaves the meat fork tender, and best of all, makes for excellent sandwiches the next day.  The best part of this recipe is that not a lot of work is needed to make this dinner, and most of the ingredients are probably already sitting in your cupboard right now.  Here’s the recipe:

• 4 -5 lbs chuck roast
• 2 (10 1/4 ounce) cans cream of mushroom soup (if you don’t like mushroom soup, cream of celery soup works just fine).
• 1 (1 1/4 ounce) envelopes onion soup mix
• 2 medium onions, peeled and sliced thin
• Seasoning salt
• Garlic powder
• Pepper
• 1 1/2-2 cups water

Preheat oven to 350°F. Season the roast with the dry seasonings (don’t overdo).  Sprinkle the dry soup mix onto the meat.  Spread mushroom soup over the top and add onions.  Add water and cover tightly with foil.  Bake for three hours.  Add any desired vegetables (potatoes, carrots, etc) during the last hour of cooking.

Happy Eating!