Pot Roast

3 to 4 large onions (if desired)
1 (5-10 LB) shoulder or rump roast
garlic powder to taste
salt and pepper to taste
3 (10 1/2 ounce) cans mushroom gravy
cooking sherry (1 empty gravy can full)
6-8 carrots, peeled and cut (if desired)

Preheat oven to 425 degrees. Slice one of the onions into thin rings. Place in the bottom of a large roasting pan. Season roast generously with garlic powder, salt & pepper. Place roast on top of onions, fat-side up. Place uncovered in the oven until browned 15-20 minutes. Meanwhile, quarter the remaining onions. In a bowl, combine the gravy and sherrry. Place onions around roast. Pour gravy mixture over meat. Cover pan with aluminum foil. Reduce heat to 350 degrees and return roast to oven. Cook 2-4 hours or until tender. Thirty minutes before roast is done, add carrots to the pan. Remove roast from oven and let rest 10-15 minutes before slicing. Serve with gravy. Roast can be cooked one day ahead.

Label: Pot Roast-Thaw. Preheat oven to 425 degrees. Place sliced onions in the bottom of a large roasting pan. Place uncovered int he oven until browned 15-20 minutes. Once roast is browned reduce heat to 350 degrees, pour gravy mixture over roast and place remaining onions around roast. Cover pan with foil. Cook 2-3 hours or until tender. Thirty minutes before roast is done, add carrots to the pan. Remove roast from oven and let rest 10-15 minutes before slicing.