While it's true that there isn't much "gourmet" about mom's chuck roast, it's also true that on long, cold wintery weekdays when we just want to get something in the oven to make the house smell good, this is a go-to dish. With a prep time of, oh, about two minutes, this roast is an easy, delicious, belly-warming meal that reminds us of home. Perfect for a stress-filled workday or a Sunday dinner. Could we fancy it up a bit? We're sure...but we choose not to mess with the original, which is wonderfully comforting. We like it best with mashed potatoes and canned (that's right) baby peas. Judge us all you want.
1 2-to-3-pound boneless chuck roast
1 packet dry onion soup mix
1 can cream of mushroom soup
1 can water
Place the roast in a foil-lined roasting pan. Sprinkle the meat with the onion soup mix. Pour in the cream of mushroom soup. Fill the can with water and pour that in as well. Seal the meat inside the foil and roast at 325 for 2-2 1/2 hours. Remove from pan and allow to rest. Pour the remaining liquid into a gravy bowl and serve with mashed potatoes.