How to Make Yummy Pot Roast Even if You Can't Cook

First off, if you are a food purist or one of those healthy people who only eats what is good for you, you may find this recipe offensive.

I'm giving you fair warning, because what follows is not gourmet cuisine, and while this pot roast recipe may not kill you today, if you eat like this day after day after day without doing some pretty heavy duty exercise to work it off (like maybe, I don't know, chain gang road repair or something) after awhile you may find yourself a bit squishier in the middle than you'd like.

If you have guests coming though, and you're the kind of person who burns boiled water, or if you just lost your job and you need some serious comfort food, like, NOW, and damn the consequences!--then this recipe for pot roast won't let you down. It's really good and it's really easy. Actually, it's my family's favorite dinner. They all think it's incredibly difficult to make and that I'm the only person on earth who knows how to make it right.

Luckily, they don't read my hubs.

You will need:

• A graniteware roasting pan with a lid (around $10-15 at any big box discount store)
• An oven
• One 3-5 pound chuck roast
• One foil packet of dried onion soup mix
• One can of cream of mushroom soup
• Half a can of water (use the cream of mushroom soup can to measure it)
• Four or five carrots cut in chunks
• Two or three pounds of new potatoes cut in half

Preheat your oven to 325 degrees Fahrenheit.

Place your chuck roast in the middle of the roasting pan and arrange the carrots and potatoes around it. Sprinkle the dried onion soup over the meat. Smear the undiluted cream of mushroom soup over the top of the roast (smear it right over the onion soup--it will be messy, but don't worry about it, it all kind of mushes together as it cooks). Last, pour half a soup can of water over the carrots and potatoes.

Cover the roasting pan with the lid and bake for two or three hours, or until the meat is very tender.

The two kinds of soup blend as the roast cooks and make a very dark rich pot roast gravy that you can pour over the meat and potatoes. Serve the carrots on the side, along with some fresh green beans or green peas, and some good bakery rolls or bread.

If you drink, this pot roast is great with a dark beer or a stout red wine.

I make this on Sunday sometimes when it's cold outside, and the smell of this thing cooking is enough to make you faint, (unless you are vegetarian, in which case, I hope you've already stopped reading and/or forgiven me...I know I'm a bad person. But I eat well. And it shows.)

This recipe makes great hot beef sandwiches the second day too.