Potroast

This is a favourite recipe during those tight months when I am strapped for cash and have to be frugal in the grocery department. Pot roast is one of the few meats that are cheap and end up delicious. It's so 1950s but I still love it.

• 2-3lb potroast
• sherry
• apple cider vinegar
• water
• dry onion soup mix
• oil

Heat oil in the bottom of a heavy metal fry pan. Do not use a nonstick pan, it will never brown any of your meats properly. Sear all sides of the potroast to a delicious brown. In a Pyrex or other oven safe dish mix together 1/4 cup of sherry (or wine but why waste wine?), 1/2 cup apple cider vinegar, 1 pkg onion soup mix and 1/2 cup water. All of these amounts are flexible - adjust to you own liking or to amount of meat, size of pan etc.

Place container in 250 oven for 1 hour then turn down to 200 for another 2 hours. The meat will be cooked through but will be falling apart by the time you're done.

I like to serve this with mashed potatoes and peas and carrots, just like my nana used to. COMFORT!

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