My mother and grandmother would make pot roast by braising a chuck roast in Campbell's French Onion Soup. The gravy would always be really tasty and what I am really craving right about now is the gravy and mashed potatoes but I'm not sure I can really handle the pot roast part. I was wondering if anyone thinks that I could make the gravy without making the whole roast... I was thinking that since the soup is made with a beef broth base, it would be like making a quick simple gravy with just a beef broth, but maybe it would have some of the more familiar onion rich flavor that I'm in the mood for. Any thoughts?