Prize-Winning Pot Roast

• 3 1/2 - 5 lbs beef chuck roast
• 2 (10 3/4 ounce) cans cream of celery soup
• 1 (1 1/2 ounce) package onion soup mix
• 1 -2 cup red wine (or beef broth)
• 1/2 cup frozen apple juice concentrate
• 4 -6 potatoes, peeled and quartered
• 4 -8 carrots, cut into 3-inch lengths
• 1 lb fresh mushrooms
• 8 stalks celery, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Place chuck roast in a roasting pan.
2. In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
3. Cover and bake in a 350u0b0 oven for 1 hour.
4. Add in apple juice concentrate, potatoes, and carrots.
5. Cover and bake another 30 minutes; remove from oven.
6. Add in mushrooms, celery, salt, and pepper.
7. Bake for one more hour, uncovering for the last 30 minutes.

chuck roast, cream of celery soup, onion soup, red wine, apple juice concentrate, potatoes, carrots, mushrooms, stalks celery, salt, pepper

Taken from www.food.com/recipe/prize-winning-pot-roast-137779 (may not work)