Sunday night dinner....

In days of yore families sat down to a big Sunday dinner together...LOL just kidding

But seriously, my extended family has always been separated all over the country so we didn't usually have the traditional Sunday dinner. My mommy always cooked yummy meals but we didn't do the stereotypical Sunday family dinner that I have read about in books and watched in movies. Now that I have my own house, I do like to try to do a bigger Sunday dinner when I can. One of mine and Eric's favorites is Pot Roast. That is what I am making for dinner tonight (Sunday here in Oki). Here is my recipe, which makes its own gravy right in the pan. So yummy and super easy!!

Pot Roast

1 package dry onion soup mix
1 can cream of mushroom soup
1 can beef broth
1 Chuck Roast (I prefer boneless but my mom likes bone in)
pepper, garlic powder, cayenne (notice a trend? I put these in almost everything)

Preheat the oven to 350 degrees.

Rinse and dry the roast. Sprinkle with spices (more garlic powder, less cayenne). Brown on all sides on the stovetop. In a baking dish (just a little bit bigger than the roast if possible), mix onion soup mix, cream of mushroom soup, and beef broth. Mix as good as possible, but it is ok if there are some chunks/lumps, they will be gone by the time it is done cooking. If you are using a really large roast you may need to double the ingredients for the gravy. Place browned roast into baking dish. I use a spoon to coat the top of the roast with the gravy. Cover with a lid or foil and place in the oven. Bake until meat breaks apart easily with a fork, turning the roast over every 45 minutes to an hour and re-covering. Mine usually takes about 2-1/2 hours but that can obviously vary based on the size of the roast. I usually make about a 3 pound roast so we have leftovers for lunches.

Goes perfectly with mashed potatoes.