Roast

By kctchr

Carolyn Langdon recipe

Ingredients

• 2-1/2 to 3-1/2 lb. chuck roast
• 10-1/2 oz. can cream of mushroom soup
• 10-1/2 oz. can of water
• 1 envelope onion soup mix
• 1/2 t garlic powder
• 1/2 t crushed red pepper
• paprika, to taste
• carrots
• potatoes

Preparation

Step 1

Line 9X13 baking pan with aluminum heavy foil or I've used the oven bags. Wash the roast and put it in the pan. In a separate bowl, mix well, mushroom soup, water, onion soup mix, garlic powder, red pepper and paprika. Pour over roast. If you're using the aluminum heavy foil, tightly cover the roast with it, if using the bag, twist tie it up. Cook at 350 degrees for 2 hours. Now add carrots and potatoes reseal with foil or bag and cook for 1 hour. Everything should literally fall apart. Here's where I try forking out the carrots and putting them on a side dish then I've taken my fork and broke up the chuck roast into small pieces and mixed it all up with the sauce in the pan. My potatoes are already in another pot so now everyone dishes up what they want. Some take the ladle and scoop out the sauce for gravy on the potatoes. Watch out the roast goes fast.

I put carrots in with the roast and cook my potatoes on the stove because my family really loves the carrots in with the roast, but if you want I would probably do 4 potatoes and 4 large carrots.