Pot Roast

Although it is still in the 80's here in Florida, it is fall. We have been busy trying to get back to normal after surgeries and a hurricane, and a slow cooked meal is always a welcomed treat. It's even better the next day.

Begin with a 2 to 2 1/2 pound Chuck roast. In a stockpot, brown the meat on both sides.

Next, add a packet of Onion soup and 4 cups of beef broth. I used no salt added broth.

Next, add 4 to 6 chopped potatoes, a couple of large carrots ,and an onion.

Cover and bring to a low boil.  Turn the heat to low and simmer for about 4 to 6 hours. Meat should be fork tender. Plate and enjoy, or serve in a bowl with extra broth, the way I love it.