Pot Roast
1 beef chuck roast (the one that has some marbling, about 3 pounds)
1 pack Lipton onion soup mix
2 cans condensed cream of mushroom soup
2/3 can of water
1 small onion, sliced
Splash of olive oil
favorite seasoning

In a large stock pot, heat olive oil in medium heat.
Season the pot roast with salt/pepper or your favorite seasoning.
Sear the pot roast on all sides.
Add onion.
Mix soup, water and lipton package together and pour over roast. (this will be thick, but the roast will put off a lot of juice to make it thinner)
Cover and simmer for 3 hours. I turn the roast over a couple of times during the 3 hours.

At the 3 hour mark, the roast will be falling apart. The bigger the roast, the longer the cooking time.
I always cook my roasts this way and it's great every time, but the key is the cooking time. You'll know when it's falling apart when you move it.....it's done.
This recipe makes a lot of gravy, but if you want more you could add another can of soup and increase the water up to a full can.

I took some roast and added the gravy into the blender. The puree came out nice and smooth. If you don't like mushrooms, I think you will still be ok with this recipe. With it pureed, you just can't taste them.