On Sat, 18 Aug 2012 08:17:53 -0400, Ed Pawlowski > wrote:

>On Sat, 18 Aug 2012 00:06:42 -0700, "Julie Bove"
> wrote:
>
>>I know a lot of people use the dry onion soup mix. I don't think I've ever
>>even bought the stuff! I see a lot of recipes that call for a can of cream
>>of something or other soup. I'm not much into that. Okay for tuna
>>casserole but I don't want it in my roast.
>>
>>I always use real onions. Salt, pepper and parsley of course. Maybe
>>garlic.
>
>That is all that is needed. That is the way my grandmother did it 100
>years ago.
>
>I know others add potatoes and carrots, but that is making stew with
>one big lump of meat.

That's pretty much what I do, for me a pot roast is an excuse for
making a rich hearty soup (stewp) in the same pot... a 6-7 pound top
round makes a great beef veggie or beef barley 'shroom in a 16 qt pot.