Pot Roast or Stew

This is so simple and so delicious.

I usually use a flat iron roast or chuck, you can use stew meat if you want.

2 to 4 lbs of meat

1 can cream of mushroom soup

1 package of onion soup mix

2/3 cup of red wine

Carrots, onions, and potatoes.

Mix the soup, soup mix and wine.  Add the un-browned meat and put into a Dutch oven or heavy pot with lid.  Bake about 4 to 5 hours in a 250 oven until tender.  You may need to add a cup of water to the meat when it is cooking, just check it after a couple of hours and if the juice is low, add the water.  About an hour before serving, add sliced onions, carrots and potatoes and cook until tender.  Put the pot on the top of the stove and remove all but the gravy.  I use cornstarch and water to thicken gravy.  Pour gravy over vegetables and serve.