Mom's Pot Roast

Comfort food. We all have our own ideas of comfort food, depending on what Mama made or when we were growing up or where we are from in the world. I suppose pot roast is pretty typical for a girl who has grown up in Georgia and South Carolina, but my version of "pot roast" is not just any regular roast with potatoes and carrots (although, those are great. and healthier than Mom's), but the pot roast I know is Mom's particular homey recipe with wine and cream of mushroom soup. Mmm.

Mom's Pot Roast

One shoulder roast (as much as you need for your guests/leftovers)
2 giant cans Cream of Mushroom soup
1 c. red wine
1 large onion
s & p

Oil 13x9 pyrex dish - salt and pepper both sides of roast, placing in dish. Fill dish 1/4 of the way full with water, to the 1/2 mark with wine, add onions throughout and on top of roast, and top off with one can of cream of mushroom soup. Cover tightly with foil and roast at 350 for 3 hours. At 3 hours, take roast out of oven and add last can of cream of mushroom soup, cover and roast for 1-2 more hours. Serve over basmati rice and English peas. or mashed potatoes and green beans. Either way, I am at home.