This is the meal that I said in my About Me page that is my favorite to come home to after church on Sunday. The whole thing (meat, gravy, vegies) is ready. You can add a salad, rolls and/or green beans if you want - but not necessary. And the house even smells yummy. It also works for an evening meal (if you can put it on in the mid afternoon). It can cook while you take a walk, nap, shower, and read a book. Preparation time is mainly peeling the vegies (which I often do the night before.)

Ingredients

8 serv.

roast (7-bone, or boneless chuck)3 1⁄2 - 4 lbs
meat tenderizer (I prefer Adolphs)
(10 3/4 ounce) cans condensed cream of mushroom soup2 cans
can water↗1⁄2
potatoes↗8 -10
carrots↗8 -10
onion↗1 -2

Step-by-step instructions

1
Peel the potatoes, carrots, onions.
2
Rinse clean.
3
Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
4
Place sprinkled side down in a hot roaster.
5
Sear for about 1 minute.
6
Sprinkle top side with Adolps, prick.
7
Turn and brown other side.
8
Take off heat.
9
Empty the two cans of mushroom soup on top of the roast.
10
Pour about 1/2 can of water on the bottom of the pan.
11
Place clean, peeled vegetables on and around the roast.
12
Cover with lid.
13
Gravy will be ready in the bottom of the pan when through cooking.
14
Bake at 325 degrees for 3 1/2- 4 hours.
15
Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

Source: food.com

Original recipe ↗

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