Prize-Winning Pot Roast

Serves 4 to 6

3-1/2 to 5-lb. beef chuck roast

2 10-3/4 oz. cans cream of celery soup

1-1/2 oz. pkg. onion soup mix

1 to 2 c. red wine or beef broth

1/2 c. frozen apple juice concentrate

4 to 6 potatoes, peeled and quartered

4 to 8 carrots, peeled and cut into 3-inch pieces

1-lb. pkg. sliced mushrooms

8 stalks celery, chopped

1 t. salt

1/8 t. pepper

Place beef in a roasting pan; top with soup and soup mix. Stir in wine or broth; cover. Bake at 350 degrees for one hour; add apple juice, potatoes and carrots. Bake for another 30 minutes; remove from oven. Add mushrooms, celery, salt and pepper; bake for one additional hour, uncovering for the last 30 minutes.

Many comfort-food recipes make plenty of food for sharing. Invite a neighbor or co-worker you’ve wanted to get to know better...encourage your kids to invite a friend. You’ll be so glad you did!