Super-Easy, Super-Good Pot Roast

Preheat oven to 350 degrees.

Cover meat with pepper and nutmeg. Heat oil in a Dutch oven until very hot; brown meaton all sides in hot oil. Remove roast and set aside.

Put onion and garlic into the pot andstir well, scraping up all the browned bits in the bottom. Keep cooking the onions untilthey are transparent and the garlic is fragrant. Now smooth the onions and place themeat on top.

Mix the soups together in a bowl, and pour over the meat. Cover the pot, andplace it in the oven for about 2 1/2 hours, or until the meat is tender. Checkthe roast periodically to see if it needs liquid.

To serve, take the roast out of the pot,slice and return slices to the gravy. Or, you can refrigerate the whole thing overnight,scrape off the congealed fat the following day, and heat the slices in the gravy.