First, do you remember the old pot roast in foil from the 60s? Lipton's dry onion soup and a can of cream of mushroom soup. You sealed it in foil and put it in a 375 to 400 degree oven for 3 hours. Yes, it was very good.
I missed it for some reason. So I went on line and read about 3 dozen versions. Then I made up my own.
1 3+ pound beef chuck roast
1 can cream of mushroom soup (low cal if okay)
1 pkg Liptons onion soup mix
1/4 cup red wine (or more)
1 cup water (or more)
1/2 cube beef bouillon cube (more if you want)
1/2 pound carrots (small ones are good)
5 small russet potatoes, pealed and cut in half.
10 boiling onions, peeled and cut a cross on the top of each
( I had some and wanted to use them up. It was wonderful.)
Optional: Sautee some fresh mushrooms and add to the soup mixture
1. Brown the meat in a large sauce pan with oil. Removed and place it in the crock pot.
2. Sprinkled the dry soup over the meat. Press it into all surfaces of the meat.
3. Place soup, wine and water with the beef bouillon in a saucepan. Stir and warm.
4. Pour soup mixture over the roast.
5. Place the vegetables on the top of the meat. I pushed come carrots down in empty spaces but it is not necessary.
6. Cover with the lid and cook on high for 2 hours and reduce to low for 3 to 4 more hours.
The meat produces more liquids from the fat. When you remove it when down, there is plenty of liquid and the vegetables are in it too.
Not pressing the potatoes into the liquid early makes them steam cook and they don't seem to take up so much of the brown from the meat. At least it seems so.
7. When done, the meat must be lifted with large tools as it falls apart.
8. Place vegetables on one end of the serving platter and the meat on the other. Tent with foil.
9. Remove juices and if you want a more thick gravy, place in a saucepan and add some
flour and water mixed in a covered container. Pour in slowly as you stir the gravy.
ITS WONDERFUL. And the house smells fantastic.