Yankee Pot Roast

This is a great Pot Roast that cooks well in the oven, left alone for several hours. It's one of those set it and forget it recipes that feeds a lot of people, looks great on a plate and that everyone likes.

1 4 to 5 lb Boneless Chuck Roast

2 Onions

8 carrots scrubbed and end chopped off

1 lb sliced fresh mushrooms

2 cans Campbell's Golden Mushroom Soup

Salt and Pepper To Taste

In a large dutch oven roasting pan that has a cover, place cut up onions on bottom, season roast with salt and pepper to taste and place on top of cut up onions. Pour both cans of soup on top and toss in sliced mushrooms. Bake covered at 300 degrees for 3 to 4 hours. (in last hour add carrots) Meat should be moist but fork tender. Take everything out of roasting pan with a slotted spoon. (Mushrooms and Onion pieces should be mostly out). Dump liquid in a gravy separator or a glass bowl if you don't have a separator. (you can keep roast, onion, mushrooms & carrots warm in the oven turned off covered tightly with foil while you make the gravy) Add some water, sherry or beef broth to bottom of roasting pan and turn on a burner. De glaze the pan with the liquid scraping all the bits off the bottom. Transfer liquid and bits to a medium sized pot. Add now separated mushroom/beef broth from roasting pan skimming off as much fat as possible. Bring to a boil. In a small cup or bowl, whisk cornstarch (maybe 1 TB) and water together and whisk into hot broth to thicken slightly. Thicken to your liking for gravy. Serve with mashed potatoes, fresh green beans and rolls. Serve onions and mushrooms with beef. I usually arrange carrots around the outside of the platter with the roast in the center with the mushrooms and onions piled on top. Gravy can be served in a gravy boat on the side.