Low Salt "Soup-er" Pot Roast

There's nothing better than pot roast fresh from the oven . . . unless it is smelling the pot roast cooking all afternoon knowing there will be a wonderful dinner without much effort. OR wait. .. wait... the thought of the amazing leftovers you'll have for a couple more meals--maybe another dinner, or a couple of great hot roast beef sandwiches for lunch. That's why we always buy a five or six pound roast to cook here in Potluck Paradise headquarters. Sure you can make this with a two or three pounder, but it doesn't take that much longer to cook for delicious extras.  Potluck perfection!

Years ago we made this classic pot roast simply seasoned with canned and dry soup and wrapped up in foil a couple of times a month here at Potluck Paradise headquarters. But then we got concerned about too much salt in our food, so we just stopped. Every once in a while, we'd think about making it, but the idea of close to a day's worth of salt in a single serving made us shove the recipe back in the box.

But food makers have gotten hep. It is now possible to buy low and no salt soups. And if you can't find them where you live, we've found a couple of tricks.

Souper Pot Roast

1 4 to 5-pound chuck roast
2 cans condensed cream of mushroom soup -- low sodium
2 envelopes dry onion soup mix -- low sodium
 OR if you can't find low sodium sift the soup mix through a sieve
        capturing the dry onions and saving the salty seasoning part
        in a small bowl.   And have an envelope of non-sodium beef broth
1/2 cup water
1/2 cup red wine

Preheat the oven to 300 degrees F.  Line a baking pan with heavy duty aluminum foil allowing enough to wrap totally around the meat. Put the meat on the foil. Sprinkle evenly with the low sodium onion soup mix (OR the onions only from the full sodium version and a pinch or two of the sifted out seasoning and one envelope of the non-sodium beef broth mix) Spoon the mushroom soup over the top of the meat. Pour water and wine around the edges.  Seal the foil tightly.  Bake until done, about 3 to 4 hours depending on the size of the roast.
To serve: put the meat on a platter and stir the juices remaining in the pan to make a rich gravy.