Souper Pot Roast

Great make-ahead dinner. I always double the gravy ingredients because it is scrumptious.

• Ready In: 53 hrs
• Yields: 8

Ingredients

• 4 -5  lbs  chuck roast
• 2  tablespoons shortening
• 1  medium onion, sliced
• 1 (10 1/2ounce) can  old fashioned tomato-rice condensed  soup
• 1 (10 1/2ounce) can water
• 1  bay leaf
• 2  tablespoons white vinegar or 2  tablespoons lemon juice
• 2  carrots, sliced

Directions

1. Brown roast in shortening - use a large covered roasting pan.
2. Combine remaining ingredients and pour over browned roast.
3. Cover and bring to a simmer.
4. Place in 300°F oven for 3-1/2 hours.
5. Turn meat after 1-1/2 hours.
6. Remove roast, cool and wrap in aluminum foil - refrigerate.
7. Remove bay leaf from gravy and strain through a fine sieve - refrigerate.
8. Next day unwrap the roast and put in a covered roasting pan.
9. Pour gravy over roast.
10. Heat at 300°F for 1 hour.
11. Great with mashed potatoes or wide egg noodles.