My Pot Roast Recipe

I finally have a consistent recipe for making pot roast. Here is what I do:

Preheat oven to 350°.

Take a chuck roast and sprinkle it heavily with garlic salt, garlic powder, onion powder and fresh ground pepper. Then brown it well in a little vegetable oil in a dutch oven, or roasting pan (I use my Tramontina 6.5 Quart Cast Iron dutch oven).

Then add one can Campbell's french onion soup. Fill the can with water and add that to the pan, repeat. Add enough water so that the roast is almost completely submerged. Add two sliced or chunked onions, cut up carrots, potatoes (waxy type are best), several cloves of garlic, and splashes of soy sauce, Worcestershire, and Italian salad dressing. Add 1 or 2 bay leaves. Optional: add a little espresso powder and/or cocoa powder, may add a little red wine. Cover tightly and bake for 1 1/2 to 2 hours in the oven.

You will want to serve it with the pan juices to keep everything moist. It will absorb some of the juice as it sits. 

Serving idea: can also serve the meat on Texas Toast for an open face pot roast sandwich. Toast the bread slightly, then add the meat, top with cheese and broil until melted. Serve with pan juices (gravy).