In article >, Andy wrote:

> "Cathy" > wrote in
> :
>
> > Hi Everyone,
> >
> > First, I'd like to say that this newsgroup is the best. Some of the
> > most friendliest folks here. Some of the recipes offered here are
> > just down right simple and tasty. I would like some tips from you all
> > on how to cook a roast in the oven. I've previously have been cooking
> > roasts in the crockpot but would like to try the oven. I have a
> > 3.35lb boneless chuck pot roast.
> >
> > Thanks in advance
> > Cathy
>
>
> Cathy,
>
> This is my favorite. I've left friends and family happily mystified!!!
>
> http://tinyurl.com/a6msg
>

I've used a variation of this pot roast for years. The onion soup mix
goes on the bottom of the roasting pan, then you mix a can of mushroom
soup with a can of celery soup. I've tried pot roasts dozens of ways,
some genuine, some ersatz, but this one still holds up as a fav. I
really think it's the celery flavor that pushes it over the top. I also
prefer a shoulder roast to bottom and you don't really need the tin
foil wrapping. Low and slow in a roasting pan with a good fitting top.

Makes a great roast meal, maybe twice, then slice the leftovers thin,
add sour cream to the gravy and you've got a delicious stroganoff for
noodles or rice.

We only do this a couple of time a year, so I figure that with a little
luck, I should make it to 70.