>Budd, darlin', I salute you. It was delicious

Great! Glad you liked it. I imagine there are many different ways to
jazz up the gravy. I wanted to stick to the original recipe because it
was so no-frills and called for that soup...which I shun usually.
No...haven't tried the chuck but I can't see how it could go wrong.
Seeing that's a usual cut for pot roast. You may want to reduce the
cooking time though? After all, this recipe shocks by using the eye
round. I tried this because it's less fatty and we're watching our
weight these days. Not a drop of grease in that gravy and the meat was
nicely flavored. I plan to add more garlic next time. Carrots are also
a good thing....