Pot Roast

Source: Tricia Neilson

One 3-5 lb. chuck roast

1 white onion, quartered

4 medium potatoes, cut into chunks

5 carrots, sliced

3 celery stalks, sliced

1 can cream of chicken soup

8 oz. can tomato sauce

1 pkg. onion soup mix

salt and pepper

Preheat oven to 350°. Generously salt and pepper all sides of roast. Brown meat on all sides in a Dutch oven, or deep ovenproof pot in vegetable oil. Add onions and let brown for a few more minutes. Add remaining vegetables. In a bowl, mix soup, tomato sauce, and soup mix. Pour over meat and vegetables. Add water, if needed, to cover roast ¾ to top of meat. Bake covered for 3 hours. Let sit 15 minutes before carving.

*Homemade cream of chicken soup:

1 cup chicken stock

½  cup milk

¼ cup butter

¼ cup flour

½ tsp salt

¼ tsp garlic powder

¼ tsp pepper

¼ tsp onion powder

1/8 tsp dried thyme

Melt butter in saucepan, stir in flour. Cook for 1 min. Whisk in milk until smooth, then whisk in chicken broth. Add seasonings, simmer until thickened.