Ready After Church Pot Roast Dinner

• 2 -3 lbs roast
• 1 envelope brown gravy mix
• 1 cup water
• 1 can condensed cream of mushroom soup (undiluted)
• Seasoning: mix together in small bowl 1st
• 1/4 cup minced white onion
• 1 1/4 tablespoons beef bouillon granules
• 1/8 teaspoon celery seed
• 1/8 teaspoon sugar
• 1 1/8 teaspoons onion powder
• 8 -10 small red potatoes or 8 -10 small yellow potatoes, washed not peeled

1. Place washed roast in bottom of roasting pan.
2. Sprinkle Brown Gravy Mix on top followed by water.
3. Top with Seasoning Mix.
4. Cover all with mushroom soup.
5. Add potatoes or other veggies around the outer edges but not on top the roast.
6. Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
7. FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

roast, brown gravy mix, water, condensed cream, seasoning mix together, white onion, beef bouillon granules, celery, sugar, onion powder, red potatoes

Taken from www.food.com/recipe/ready-after-church-pot-roast-dinner-43870 (may not work)