Arizona Pot Roast and Vegetables

2.75# beef pot roast

salt, pepper other seasonings

2T olive oil

¼ lg. purple onion

3 lg. mushrooms

½c dry white wine or burgundy 

1 can cream of mushroom (variety) soup

2 pkg. dry onion (variety) soup

Cut all the fat off the outer edges of the roast.  Wash and dry well and season.  Heat oil in a big pan.  Add the roast, season then flip over when the oil begins to sizzle.  Season the other side.

Sizzle until well browned, flip it over, continue to sear until brown on both side and edges.  Add the chopped onion, mushrooms and wine.  Add 2-3 cups of water, cover and simmer.  Cover the meat with the canned soup and sprinkle on the dry onion soup.  Cover and simmer on low heat 1½ - 2½ hours.

lots of little potatoes

12 oz. mushrooms

¾ lg. purple onion

3 lg. scrubbed carrots

½ lg. red pepper

Sprinkle on about ¼c of flour, stirring well.  Continue to simmer until the gravy thickens.  Add more water if needed.  Rough chop the vegetables and add to the pot.  Cover and simmer another hour until vegetables are the way you want them.  Leftovers can just be reheated, or this can all be turned into a beautiful pot of soup.  I love soup.  ALL year long, even when it's 100° outside . . . Lin