Pot Roast with Vegetables

 Chuck Roast

2 cans cream of mushroom soup

1 can cream of celery

1 Lipton pkg onion soup mix

1 large onion, chopped in big chunks

5-6 carrots, chopped in big chunks

8 oz mushrooms, chopped large and some smaller for the gravy

1/2 bag small little potatoes

1/4 cup liquid smoke

 

Preheat oven to 350 degrees. Sear the roast on both sides in oil. Season both sides with salt and pepper. Set aside.

In a large aluminon baking pan add mushroom soups, celery soup and onion soup mix. Mix well. Add the chopped vegetables to the soups in the baking pan. Mix all together.  

Top with the seared roast and spoon some of the soup mixture on top of roast.  Pour 1/4 cup liquid smoke on top of meat.  Cover with foil.  

Put baking pan in oven on a sheet pan in case it bubbles over.  Bake in a 350 degree oven  for 4-5 hours or at 325 degrees for 7-8 hours.   

Take out the roast and place on a platter.  Pour the vegetables and gravy mixture into a bowl.  Leave some in the bottom of the pan.  Shred the roast into smaller pieces and put back into the pan. Make sure to remove the fatty pieces of meat and discard them. Mix into the gravy left in the bottom of pan. 

Serve with egg noodles, dumpling, mashed potatoes, pasta