What an AMAZING dish this is, for something so very simple. It's a Pot Roast, in a wine and mushroom sauce. Very quick to make, and one of my favorite things!
| 1 Pot Roast (Any size, but I usually do 4-5 pounds) | ||
| 1 Can of Campbells Cream of Mushroom soup | ||
| 1 Package of Lipton's Onion soup mix (dry) | ||
| 1 Can of White Wine | ||
| Sealable Roasting pan | 325 degree oven for Several hours |
| The wine just has to be white and dry, beyond that it doesn't matter much. |
|
|
| Place the pot roast in a pan. One hint on the roast - cheaper is better! This is going to be cooked for a while, and I find a cheap (e.g., little fatty) piece of meat works best. |
|
|
| Sprinkle the dried onion mix on top. |
|
|
| Pour the mushroom soup on top of the roast. |
|
|
| Fill the soup can with the white wine. Pour it on the roast. |
|
|
| Cover the roast tightly, and place it in the oven. Cook in the oven for 1 1/2+ hours. I usually go to about 2 or 2 1/2. the longer it's in, the more tender (but "dry") it will be. |
|
|
| This is about what it looks like when it's done. |  |
|
| I suggest serving on flat-noodle pasta. Enjoy! |
|
|
