Beef Pot Roast with Vegetables and Mushrooms

3 pound Chuck, Sirloin Tip, or any other lean Beef Roast of your choice.
1 Medium Onion chopped.
2 Cloves of Garlic chopped.
3 Beef Bouillon Cubes-low-sodium and
3 cups Water or,
2 Beef Bouillon Cubes low-sodium and
2 cups Water or,
1 Box or 2 Cans Beef Broth or Stock and as much Water as needed.
6 Large Potatoes.
6 Large Carrots.
1 Regular Size Can of Mushroom Stems and Pieces or Sliced Mushrooms.
1 Can Reduced Fat Cream of Mushroom Soup
1 cup Red Cooking Wine (optional).

Brown the Roast, in a large pot, in a small amount of Olive Oil, on all sides.
Add the Onion and Garlic. Brown lightly.
Add the Bouillon Cubes and Liquid.
Simmer on low-boil for about 2 Hours.
Turn the Roast over.
Add the Vegetables and Mushrooms.
Continue cooking for about another hour, or until Roast is tender.
Move the Roast to on top of  the Vegetables, and continue cooking about another half hour or until Roast is falling apart tender and Vegetables are tender, too.

This is another meal that takes me back to my childhood. When I was a child, we almost always had either Fried Chicken or Beef Roast for Sunday Dinner. There was the occasional time we went out to eat, but generally on Sunday we had one of those two meals. They were both yummy and comforting!