Prize-Winning Pot Roast - cooking recipe

Ingredients

3 1/2 - 5 lbs beef chuck roast
2 (10 3/4 ounce) cans cream of celery soup
1 (1 1/2 ounce) package onion soup mix
1 -2 cup red wine (or beef broth)
1/2 cup frozen apple juice concentrate
4 -6 potatoes, peeled and quartered
4 -8 carrots, cut into 3-inch lengths
1 lb fresh mushrooms
8 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

Preparation

Place chuck roast in a roasting pan.
In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
Cover and bake in a 350\u00b0 oven for 1 hour.
Add in apple juice concentrate, potatoes, and carrots.
Cover and bake another 30 minutes; remove from oven.
Add in mushrooms, celery, salt, and pepper.
Bake for one more hour, uncovering for the last 30 minutes.