Lillian Hellman’s pot roast is the sort of recipe that makes my reputation in the food world what it is, since it contains all sorts of low-rent ingredients like a package of onion soup mix and a can of cream of mushroom soup. It even has something called Kitchen Bouquet in it, although I always leave it out. You take a nice 4-pound piece of beef, the more expensive the better, and put it into a good pot with I can of cream of mushroom soup, an envelope of dried onion soup, I large chopped onion, 3 cloves chopped garlic, 2 cups red wine and 2 cups water. Add a crushed bay leaf and I teaspoon
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