Marge's StoryI learned to make this back in the '60s...tried it again the other day and wowed the people I made it for...easy to no cleanup, makes it's own gravy and you don't even have to check on it...
boneless chuck roast
cream of mushroom soup
dry onion soup mix
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1Tear off a large sheet of heavy duty aluminum foil. Place roast in center, rub steak sauce on both sides of roast. Cover with 1 can cream of mushroom soup (last time I used roasted garlic mushroom soup), top with dry onion soup mix. Close foil to make a packet, sealing all edges tightly. Place in roasting pan (9X13 pan works great). Place in 300 degree oven for 3 hours. Open foil carefully and transfer to serving dish. Gravy will be ready along with the roast...no further preparation needed. :)
About this Recipe
julie jeorge julie12 - Jun 26, 2012
Do you dilute the soup any
Marge Schick Pzamom - Jun 26, 2012
no, don't dilute it at all. The other day I made this I smeared the A-1, put the soup on & kind of spread it over the top of the roast then sprinkled the onion soup...the juice from the roast & steam make a nice gravy to have with potatoes or rice etc.