Pot Roast Recipe and some History (mine)


My grandparents called me the other day and said, "We're in Ohio.  We were wondering if we could come visit on Sunday".  They said we could go out to lunch and they could see the house since they haven't seen it yet. 
If you're wondering why in the world my grandparents would drive all the way to Ohio without letting me know first. . . .
They were born and raised in Amish country (although they are not Amish) and my grandma still has sisters who live in Sugarcreek.  So, they came up to visit.  My grandparents are 85 and 83 years old.  So, every time they get a chance to come, I hear "Well, you just never know.  This will probably be the last time we are able to do it".  God Bless them!  I hope that I'm driving across country to see my grandkids when I'm in my 80's!

My grandparents moved to Florida when my mother was 6 years old because of my grandfather's allergies. He was miserable in Ohio.   And, I,  of course, was born and raised in Florida.  It was funny that I met a man and moved to Ohio, two hours away from where my mom was born!  We just say that I was completing a circle.  So, to keep the circle looping, one of my kids needs to move to Florida.  *Smiles*


 Since my grandparents drove 2 days in pouring rain from Florida to Ohio and then they were going to have to drive 2 hours to get to my house AND we wouldn't all be able to ride to the restaurant in the same car, I decided to cook a pot roast instead.  I thought it would be easier for them and we'd have more time at our house together.   They thought the roast was yummy, so I thought I'd share.   Here's the recipe I used!

Ingredients
3 - 5 lb. Beef Chuck Roast
1 cup red wine
1 can of cream of mushroom soup
1 packet onion soup mix
1 tsp. soy sauce
1 Tbsp. garlic powder

1 Tbsp. Olive oil

3 pounds of potatoes, quartered (I used crimson gold)
1 lb. bag of baby carrots
8 oz. of mushrooms, halved
Onion, quartered (I didn't have one, so I skipped this)

Begin by placing all vegetables in a roasting pan.
 Heat oil on medium-high in pot large enough to brown roast.  Brown on all sides.  It only takes a couple minutes.
Place roast on top of vegetables.
Place wine, cream of mushsroom soup, onion soup mix and soy sauce in sauce pan and simmer.
Pour soup mixture over roast.
Cover roasting pan.
We cook ours at 300 degrees for 4 hours.  How long you roast depends on how you like it.  I like mine done.  If you like yours rare, cook for 20 - 25  minutes per pound and check with thermometer when the time is up.  For rare, thermometer should read 140.  If you like well done, the reading will be 170.  But, with the chuck roast, longer cooking times will make it more flavorful and tender.

I do not have a picture of the finished roast, because I was enjoying time with my grandparents!!  

What's your favorite way to cook roast?

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