Simple, Tasty, and Tender Oven Pot Roast November 16, 2007

3-4 lb chuck roast/pot roast

2 envelopes onion soup mix

2 cans mushroom soup

worchestershire sauce

garlic powder.

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Baby carrots, 1 medium bag

4 potatoes, cut into about 2 in. chunks (w/ peel on or off, depending upon preference)

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Preheat oven to 325 degrees.

Rinse roast and place in deep baking dish.

Sprinkle contents of onion soup envelopes over top of roast.

In a bowl, mix contents of both cans of mushroom soup, one can of water, a few glugs of worchestershire sauce and 1 tsp of garlic powder.

Pour mixture over roast.

Cover and bake for 3-4 hours or until almost tender.

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Add bag of carrots and chunks of potatoes. Stir to cover vegetables with sauce.

Bake for an additional hour or until veggies are tender.

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Serve in bowls with ample amounts of sauce/gravy!

This meal takes about 5 minutes to prepare with very little mess! It is one of our wintertime favorites!!!