Company's Comin'

Every gal needs a go-to meal for entertaining. If said meal is comfort food - score! If that same meal is made by following a proven no fuss recipe - double score! If that meal can be assembled and put on to cook 6 hours before guests arrive - OK, let's not get carried away with it - but you know what I mean. I love making this pot roast. I also love the fact that it frees me from last minute fussing in the kitchen. I need to take advantage of that eleventh hour adrenaline rush to organize the toy store that materializes in my living room each and every.single.time.we're about to have company. Then I have time to sweep up the smorgasbord of kiddie snacks that has been laid out beneath the dining room table. You know the scene... smooshed things, slimy things, and various unsuspecting animal shaped confections that have been mutilated beyond recognition. Then there's that sticky spot. What could that be? Hmm, for a moment I reason that the sticky spot could prove useful for keeping the toddler still. How long would that sticky spot affix her diaper (and her squirmy self) to the floor? OK, you get the picture. I need a few minutes to tidy up before I open the door to our guests. If I'm lucky I'll have about 90 seconds to change out of my house cleaning clothes (a topic for another day), brush my hair, and maybe even apply some lip gloss.
The doorbell rings, I sweep open the door with a flourish and say,"Y'all come in." They say something about the food smelling delicious and I know that they're right. I've been smelling it for hours and at this point I'm starving. My stomach is clinging to my ribs the same way that a seventh grade boy keeps his back glued to the wall at a junior high dance. I hurry them in. I pop the rolls into the oven and less than ten minutes later we're digging in. I bet you're thinking gee, she sure took the long way around to tell me that this recipe won't stress me out. Well madam, I concur. I always take the long way around. That's just how I roll. That's right, I just used the word concur and the phrase how I roll in the same paragraph. Don't try to understand, just go with it. My mind never stops. I'm engaged in a constant dialogue in my mind and sometimes it slips out. You endured my explanation so onto your reward:

No-Fail Pot Roast

2-3 pound rump roast (just trust me on this -don't try another cut)
1 can cream of mushroom soup
1 envelope onion or onion-mushroom soup mix
6 peeled medium sized potatoes
1 bag of carrots peeled and cut into halves or thirds
1 pkg fresh green beans washed and ends removed (optional)
salt,pepper,garlic powder

Preheat oven to 350 degrees. In a large sturdy pot whisk together the soup, soup mix, and 2 cans water. Rub the roast generously with salt (coarse or kosher salt if available),pepper, and garlic powder. Place the roast in the pan with the fatty side facing up (this is important). Salt and pepper your veggies and toss them in. I place potatoes on the bottom and then pile the carrots and green beans on top. Cover tightly with foil. Place in the center of oven and bake for 6 hours. Don't peek, just let the magic happen. After about 3 hours you will smell a magnificent aroma and be convinced that the roast is done. Don't fall for it. When the timer goes off simply remove the pot and let it sit. Just before serving slice the pad of fat off the top of the roast then place the roast on a platter (it will be falling apart) and surround it with the veggies and pour some of the liquid over the top.
Rolls are a must with this meal. When you remove the roast simply pop the rolls in to brown while you arrange the roast and trimmings on the platter. You can serve this with additional side dishes if you like. Some of my favorites are: corn casserole, squash casserole, and just good old fashioned macaroni and cheese. Make one or make 'em all. Do what works for you.