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1 (12oz.) can cola
1 (10oz.) can cream of mushroom soup
1 (3 to 4 lb.) boneless chucck roast
2 onions, thinly sliced
Combine the cola and mushroom soup. Place the roast in a baking dish and pour the soup mixture over the roast. Add the onions. Cover and bake for about 2 1/2 hours at 325°.
Notes from Donna: Roasting a piece of meat at a high or low heat, involves a steady, even, dry heat that cooks from the outside in. This is the opposite of microwaving, which cooks from the inside out. When roasting, the air should circulate freely around whatever's being roasted. To help with an even flow of air, place the oven rack in the center of the oven unless otherwise stated in the recipe. When roasting meats, place a small rack at the bottom of the pan, which lifts the meat out of the fat drippings and allows the heat to circulate underneather for even cooking.
This recipe can be found on page 89 of the Easy Does It Country Recipes Cookbook.