adventures further into domesticity - THE POT ROAST

this recipe makes the BEST pot roast i've ever eaten [sorry mom], and what's the very best about it is that it makes oodles of the certifiably-yummiest gravy ever, which comes in handy when you're new to the kitchen. i couldn't make a good gravy from scratch if my life depended on it. trust me, this has amazing flavor. upon checking on it halfway through baking, i couldn't stop eating spoonful after spoonful of the scrumptious gravy, straight out of the pan. serve with mashed potatoes, your favorite canned vegetable [ok, you can use a fresh veggie if you need to up the yuppie factor] and lots of fresh bread [to sop up all that gravy!].

The "Oh-My-God-This-Gravy-Is-So-Good" Super-Easy Pot Roast

Ingredients:

2-3 lbs. chuck roast
2 cans cream of mushroom soup
1 envelope onion soup mix
1 medium onion, sliced thin
Whole carrots (as many as you want or can fit in the pan), peeled
1 tsp thyme (dried)
Salt
Garlic powder
Pepper
2 cups water with beef bouillon

1. Place roast in pan and season with thyme, salt, pepper and garlic powder. Be light with the salt, as the mushroom soup and onion soup powder are very salty on their own.

2. Sprinkle the dry soup mix on top of meat.

3. Spread both cans of mushroom soup on top of that.

4. Place onions and carrots around meat.

5. Pour beef bouillon water over top of meat.

6. Seal roasting pan tightly with foil and bake at 350°F for about 3 hours.