Beef Pot Roast
From susana 16 years ago
- 180 minutes to make
- Serves 8
This is "one" of the several way we really like our roast beef. I think this comes from our childhoods because of the mushroom soup. As I remember, my Momma used to put mushroom soup in MANY things. Rememberin' - Smilin'
Ingredients
- 3-4 lb rump or chuck roast shopping list
- 1-pkg. dry onion soup mix shopping list
- 1 can cream of mushroom soup shopping list
- pepper (to taste) shopping list
How to make it
- Put 1/2 can of soup on a double piece of aluminum foil (or a single piece of heavy duty aluminum foil) large enough to wrap around roast.
- On top of that, put 1/2 of the pkg of dry onion soup mix.
- Put roast on top of this and add remaining soup and dry onions soup mix to top of roast.
- Add pepper to taste.
- Wrap in foil and place in shallow pan (throw-away variety from the market will be just ifne.)
- Bake in 300 degree oven for 1 hour per pound.
- The gravy is delicious over the sliced roast.
- NOTE: I like to make boiled and butter new potatoes with this this as a side because the gravy is good over the "taters" too. You could also make rice and serve it over the rice, if you prefer. Anyway you do it, it's GOOD.
- -Susana
The Rating
Reviewed by 3 people-
Great recipe! I use cream of mushroom soup a lot. It makes anything taste better.
bluewaterandsand
in GAFFNEY loved it
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Thanks for the recipe this roast was so tasty and delicious. I am adding this to my bookmarks. Thanks for the new recipe to cook roast.
shakeyslady7
in Venetia loved it
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