One of the easiest things to prepare for dinner on a busy grocery shopping day is...pot roast. Sam's had a great deal on beautiful, Angus chuck roast ($2.98/lb), so I stocked up.
Even before putting the groceries away, start the roast. The prep is so fast and simple, you can get it in the oven in about 10 minutes. Then go on about your life while it is quietly doing its thing, making fork-tender meat swimming in lovely, rich au jus.
The recipe is from The Southern Living Cookbook (c.1987). I have been making it almost all my married life (19years). If you do not have a copy of this cookbook, try to get your hands on one. Check online, in thrift shops, your relatives' bookshelves. If you are lucky you may find one with lots of great notes. As a young wife who could only make spaghetti, TSLC was my text book for learning how to cook. For us visual learners there are lots of lovely pictures on everything from canning, to cutting up a chicken, to making a meringue. Most basic American cooking is covered in this classic southern volume.
Oven Pot Roast
1 (3- to 4-pound) chuck or rump roast
1/4 cup butter
1/2 (1.25-oz) envelope dry onion soup mix
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1/2 cup dry Vermouth or white wine (I just use water)
1 (4.5-oz) jar whole mushrooms, undrained (optional)
Dredge roast in flour and pepper. Brown roast in butter in dutch oven. In bowl, combine soup mix, soup, and wine/water; pour over roast. Cover and bake at 325 for 2.5 hours. Pour mushrooms over roast and cook another 30 minutes. Serve over rice with corn and a green salad. Makes: 6-8 servings.