Super easy, super delicious pot roast


Debora McCloud Recipe

By Debora McCloud chickensoup


Rating:
Serves:
approx. 4
Prep Time:
Cook Time:
Comments:

I have been making this pot roast for years. Always a hit with family and company.Use some of the gravy to serve with whipped potatoes for a homestyle meal.

Ingredients

1 can(s)
campbells cream of mushroom or golden mushroom soup
3 lb
bottom round or rump roast
1 box
(1 envelope) lipton onion soup

Directions Step-By-Step

1
In a large roasting pan,lay out two large pieces of Reynolds wrap foil, then crisscross another two equally large size foil on top of that. Place roast in the middle. Spoon out cream soup around and on top of roast. Then sprinkle the onion soup on and around the soup. Next wrap the roast with soup with the foil, securing tightly so the soup does not leak out. Bake in oven for 3hrs. Open foil,place roast on serving patter with delicious gravy made from the soups.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy


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2 Comments

user
Debora McCloud chickensoup
Dec 29, 2010
There are a few variations on how to cook this Pot Roast. You can even make this in the crock pot. Either way..it fills the house with this delicious aroma that will make your mouth water and counting the minutes until dinner time!!
user
Julie Norwood Jewels1950
Nov 13, 2010
This is the pot roast I learned from my mother...very delicious!! Only instead of wrapping in foil I put the roast in a dutch oven with a small amount of water in the bottom..mix the mushroom and onion soups together and put on top of the roast. Cook covered at 350 for about 3 hours, depending on size of roast.