Souper Pot Roast

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

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 300u0b0F 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 300u0b0F for 1 hour.
11. Great with mashed potatoes or wide egg noodles.

chuck roast, shortening, onion, tomatorice, water, bay leaf, white vinegar, carrots

Taken from www.food.com/recipe/souper-pot-roast-395323 (may not work)