I made the best pot roast ever today, together with mashed potatoes, fries, and gravy. It was just like what I order at Denny’s, only with no fatty bits and half the pubic hairs in the pan.

Anyway, in case you wish to duplicate this taste sensation (and also so I don’t forget):

~3lb rump roast
2 tbs oil
2 cans Campbells French Onion soup + 2 cans water
1 can Swanson’s vegetable broth
1 can sliced carrots
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp oregano

Put the oil in a Dutch oven, and brown the roast in it.
Pour the French Onion soup and water in. It doesn’t matter if the roast isn’t completely covered.
Cover and leave on low heat for 2 hours. Turn the roast a few times during cooking.
Add everything else and bring to a boil.
Cover again and cook for another 1 - 1/2 hours.

It should now be nice and tender. Check the internal temperature to make sure it’s > 170F, and pull apart the meat, ready to serve. I ladled out the onions and carrots from the pot and used gravy, but you could also use the cooking liquid instead.

- SiW

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