Scott Roast

recipe courtesy of Vicki Scott
Ingredients
2.5 - 3lbs pot roast meat (chuck roast)
1-2 lg white onions, sliced
2 lbs carrots, peeled & cut
6 - 8 medium potatoes, peeled cut.
1 can cream of onion soup
1 pkg onion soup mix
1 c. red wine
1 c. water

Preparation
Rinse meat, arrange in rectangular baking dish or in crock pot. Arrange carrots, potatoes and onions around meat. Whisk all liquids and soup mix together, pour over meat and veg. Cooking options: bake 4 hours @ 350°F in oven (cover with foil) or in crock pot for 8 hours on low, or until fork-tender.

Options
Serve with flaky can biscuits!