I made this pot roast a few nights ago and it turned out great. I did make a few changes, though, which I think made a great difference in the outcome. First, I combined about 1/4 cup of flour, some salt and pepper into a ziplock bag and tossed the roast and coated it with the mixture. Then I seared all sides of the roast over medium-high heat for a few minutes to lock in the juices. Then is when I added the onion soup & cream of mushroom soup, etc. I added a lot more water than is called for in this recipe. It is important for the roast to be completely submurged under water - so I filled up the pot with water and added a few tablespoons of beef bullion to intensify the flavor. After two hours I added carrots, potatoes and onions and cooked for two more hours. I made this in the oven at 275 degrees.
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I made this pot roast a few nights ago and it turned out great. I did make a few changes,...