Tender Pot Roast

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can tomato soup
• 1 (14 1/2 ounce) can beef broth
• 1/2 cup red wine
• 1 tablespoon kitchen bouquet browning sauce
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 6 lbs beef roast
• 1 cup carrot, sliced
• 3 medium-large potatoes, cubed
• 1 red onion, quartered

1. Mix the soups, beef broth, red wine, browning sauce, and spices together, stirring until there are hardly any lumps left.
2. Place roast in oven dish that has a lid (I use a 9x13 stoneware with a stoneware lid).
3. Pour sauce over roast.
4. Add in vegetables on the sides.
5. Cover, and place in 300* oven and bake for 5 hours.

cream of mushroom soup, tomato soup, beef broth, red wine, kitchen bouquet browning sauce, thyme, garlic salt, garlic powder, fresh ground pepper, beef roast, carrot, potatoes, red onion

Taken from www.food.com/recipe/tender-pot-roast-297028 (may not work)