Pot Roast, Baked Potatoes, and Bacon Green Beans

I got this recipe for pot roast from a lovely woman at my church, and the green bean recipe from another good friend -- I'm just passing along the goodness! This meal is SO easy, but the ultimate comfort food. The pot roast does cook for a long time (5 hours) but it's all hands-off, and it needs all that time because when it's done it is so tender that you can cut it with a fork. (Is your mouth watering yet?)

Ingredients

1 (4-6 lb.) cut of meat for pot roast (like bottom round)

1 can Campbell’s condensed golden mushroom soup

1 packet Lipton onion soup mix

A few Tbls flour

Russet potatoes (one for each person eating)

2 cups frozen green beans

Approx. 8 strips of bacon, chopped

Light brown sugar (1/4-1/2 cup)

Red Wine Vinegar (a few Tablespoons)

1) Preheat oven to 350. Lay out a few sheets of heavy-duty aluminum foil on top of each other on a baking sheet (you will wrap the pot roast inside the foil). Mix can of soup (do NOT add water) and packet of soup mix together in the middle of the foil. Place the pot roast on top and coat it all over with the soup mixture. Sprinkled with a few Tablespoons of flour. Wrap it tightly in the foil, then place the baking sheet in the oven and cook for 5 hours.

2) Come back about 45minutes before the pot roast is ready and microwave the potatoes. The time varies for how many potatoes you are using. Instructions on microwaving potatoes can be found here.

3) Cook the green beans according to package directions (I usually simmer on stovetop or microwave). In a separate large saute pan, fry the bacon until crisp. Transfer to a paper-towel lined plate. Leave about 1 Tbls of bacon fat in the pan, set the rest aside.

4) Lower the heat, then add 2 Tbls. red wine vinegar and about 1/4 cup of light brown sugar. Stir well and taste - if too tart, add some more bacon fat or sugar. Pour onto the green beans and toss to coat evenly.

5) Serve each person a baked potato, some slices of pot roast, green beans and gravy (inside the bottom of the foil a gravy forms out of the soup mixes and juices from the pot roast). MMmmm!