Courtesy of Annis H*
1 2-4 pound chuck or rump roast
salt and pepper
1 pouch dry onion soup mix
2 cans cream of mushroom soup
water
Preheat oven to 325. Pour 1 can of cream of mushroom soup into dutch oven or other large oven-proof pot. Add 1 can of water and stir to combine. Season all sides of the meat with salt and pepper. Place meat into pot. Sprinkle onion soup mix over the top of the roast, and gently pat and rub it into the meat. Add enough water so that only about an inch of the meat is unsubmerged. Cover and bake for about 3 hours.
In Crock Pot, turn the setting to high, place beef in pot, sprinkle soup mix over it. Add cans of soup and enough water to almost cover the beef. Give it a little stir, place the lid on top and cook for 3-5 hours (or more if your roast is over 2.5 pounds).
Remove pot from oven, uncover, and stir the liquid. This liquid becomes the gravy for the roast. If it needs more water to thin it out, add it now and mix to combine. You may want to add more soup to increase the gravy's volume.
Serve with rice.
4 comments:
I've never made a successful roast. I have saved this recipe and will try it next time! Thank you!
leslie, we still remember this great meal you shared with us. so happy to have the instructions. thanks fo sharing.
Wonderful recipe, tried it in the slow cooker, very good. Thanks for sharing!
Oh that is so good. I remember when you made this for us in L.A. I cooked it tonight. Yum. THanks for sharing hope you and your family are well.
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