This recipe is almost as old as I am, maybe older. I remember my mother making it when I was a kid. I called it string meat because of the stringy texture of the roast after it's cooked. It's a very simple meal and hard to beat; it's prepared in a cooking bag which eliminates soaking and scouring your pan after. This recipe makes its own yummy gravy.
POT ROAST (or CHUCK ROAST WINNER DINNER, as it says on my mom's old recipe card)
Feeds a hungry hoard.
3 lbs chuck roast (the one pictured above was almost 3.5 lbs)
2 lbs small Yukon gold potatoes, scrubbed, keep skins on
1 lb bag "baby" carrots
1 lb button mushrooms, scrubbed, left whole (stems removed, if desired)
1 lg yellow onion, peeled, cut into thick rings and separated
2 cans cream of mushroom soup
1 envelope Lipton's onion soup mix
3 - 4 TB A-1 Steak Sauce
1 turkey-sized oven bag
Preheat oven to 350 degrees.
Prepare the oven bag according to package directions.
Place the bag in a large glass casserole dish, and place the meat in the center of the bag. Surround your roast with the potatoes, carrots, mushrooms and onions.
In a bowl, mix together the soups and steak sauce. Spoon the mixture over the meat. Close the bag tightly and snip vents in the top, if directed. Tuck in the sides and corners, and make sure your bag won't come into contact with the oven walls, door or heating elements when it expands.
Cook for 2 1/2 - 3 hours. The one above took 2 1/2.
Slice open the bag and remove the roast to a serving platter. Arrange veggies around the sides. Pour off the gravy into a gravy boat.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!