Here's a pot roast a la mom. I'll tell you two ways to make this. Her way, and my way.
First of all you want to get a large chuck steak, as big as you can find. Put it into a pot and top it with a can of mushroom soup concentrate and a pouch of dried onion soup mix. Add 2 cups of beef stock. Put into a 350 oven for perhaps 2 hours. Maybe more, not less.
Method two: from the new millenium.
Cut two large onions into half moons (if you don't know how to do this you are reading the wrong blog). Put half of it into that same pot. Top it with the chuck roast. Put the rest of the onions on top and also 1 lb mushrooms in 1/2 inch pieces. Add the same 2 cups of beef stock and roast for the same amount of time. Modern or not? Up to you. With mom's version you don't need any addition seasoning. With mine, you'll want to add some salt and pepper. I also like to include onion powder and garlic powder. It's up to you.
You know what? Both of these are really good. One thing about the 50's: it wasn't a complicated time. Our biggest worry was "mutually assured destruction" between the USA and the USSR. I made my mother's version of this chuck roast a few years ago and then, more recently, my updated version. I recommend trying both of them, just because it's all about variety.