POT ROAST WITH GRAVY
Meat, Seafood and Poultry
Ingredients
Directions
3-5 lb roast (arm, rump, or round)
1 pkg onion soup mix
1 can cream of mushroom soup
1 soup can of water
In large iron skillet or Dutch oven, brown roast on all sides.
Mix together 1 package onion soup mix, 1 can cream of mushroom soup and 1 soup can of water. Pour over roast. Cover and simmer for 2 to 3 hours, until tender. Turn roast occasionally during cooking. Depending on size of roast and length of time cooking, it may be necessary to thicken the gravy.
This may also be cooked in the oven at 300 to 325°.
VARIATION: During last 30 to 45 minutes of cooking, add potatoes and carrots.
This is really easy and it always turns out to be good... not always the same, but good! One of our favorites!
1 pkg onion soup mix
1 can cream of mushroom soup
1 soup can of water
In large iron skillet or Dutch oven, brown roast on all sides.
Mix together 1 package onion soup mix, 1 can cream of mushroom soup and 1 soup can of water. Pour over roast. Cover and simmer for 2 to 3 hours, until tender. Turn roast occasionally during cooking. Depending on size of roast and length of time cooking, it may be necessary to thicken the gravy.
This may also be cooked in the oven at 300 to 325°.
VARIATION: During last 30 to 45 minutes of cooking, add potatoes and carrots.
This is really easy and it always turns out to be good... not always the same, but good! One of our favorites!
Source: PDF page 133
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