Pot Roast

This is Mo's recipe for Pot Roast that I've always used. It's easy and always good. Just cook it until it falls apart. 

Pot Roast

3# Pot Roast
1 -2 Tbsp. Shortening
6 - 8 Potatoes, peeled and cut into bite-sized pieces
6 - 8 Carrots, peeled an cut into julienne strips
1 Sweet Onion, sliced and separated into rings
1 can Cream of Mushroom soup
1 package dry Onion Soup mix (like Lipton's)
1 soup can Water
Salt and Pepper to taste

Heat oven to 450 degrees. Melt shortening in a large roasting pan. Place meat in pan an brown each side for about 5 - 10 minutes. Reduce heat to 325 degrees. Drain any fat from pan and then cover. Allow meat to roast for 2 - 3 hours (more is usually better.) Flip meat over about half way through.

Peel and cut potatoes, carrots, and onion. Mix together cream of mushroom soup, onion soup mix, and water. Add vegetables to the roasting pan and pour soup mixture over the top.

Salt an pepper to taste. Continue roasting until vegetables are tender (approximately one hour.)

Note:  For more gravy, use 2 cans of Cream of Mushroom soup and 2 packages of Onion Soup mix mixed with 2 cans of water.