There I was with the bone-in chuck roast defrosted and a freezer full of chicken broth.
Mom is always raving about John's pot roast and Harry's short-ribs and how each one claims the magic ingredient is Lipton Onion Soup Mix.
I started there and searched for pot roast recipes that didn't require beef broth. The most promising was a brisket recipe that wanted Ketchup, Heinz Chili Sauce, Lipton Onion Soup Mix and red wine.
You are probably wondering what the less promising ones wanted. I added some carrots and onions and left it all in the slow-cooker overnight.
It was delicious. The beef broth wasn't even missed.
Freezer is Bare Pot Roast
1 Bone-in Chuck Roast
1 C Red Wine
1 C Heinz Chili Sauce
1 C Heinz Ketchup
1 envelope Lipton Onion Soup Mix
2 medium onions, chopped
4 medium carrots, chopped
Brown the roast well on all sides. Remove it from the pan and saute the onions and carrots together, until the onion is softened and golden.
Stir together the chili sauce, ketchup, wine and 1 C water.
Put the roast in the slow cooker, put the onions and carrots around it, sprinkle the soup mix over everything and then pour the sauce on. Shift the roast a little this way and that to allow the sauce to seep underneath it. Cook it on low for 10 hours.