1 lb. stew meat (or chuck roast cut up)
flour
salt and pepper
garlic powder (or any other spices you'd like)
1 can cream of onion soup
1 can French onion soup
2/3 cup Merlot (or any red wine)
Mushrooms
Dredge meat in flour, salt, pepper and garlic powder. Brown in dutch oven. Mix cans of soup and wine together and pour over meat. Add mushrooms and mix all together. Put in 300F oven for 2 hours. (no peeking).
Serve over noodles.
I made this today, only I used a 3 pound chuck roast, since I had a hankering for pot roast.
This recipe is very similar to Ol' Blue's "Melt in Your Mouth Pork Loin"
http://www.netcookingtalk.com/forums/showthread.php?t=6800&highlight=melt+mouth+pork.
It's easy, forgiving, versatile and absolutely DELICIOUS!!
Makes a ton of gravy, and I did not increase the amounts of liquids at all. I saved half a quart of gravy for the leftover pot roast, and froze another QUART for a meal of meatloaf or Swedish meatballs or something.
A keeper! Thanks, Barb!
Lee
Before cooking. Too bad the photo doesn't show the lovely blueberry color that the wine gave the liquids!
After cooking 3 hours at 300 degrees
Plated, with whole wheat noodles and steamed buttered carrots