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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is the perfect make-ahead meal. Your home will smell like heaven. I made my homemade onion soup mix instead of using dry onion soup mix which was simple and flavorful. Recipe courtesy of Classic Pillsbury Cookbook Money Saving Meals. Ingredients:
3 lbs chuck arm pot roast (or beef blade, or 7 bone pot roast) |
4 medium potatoes, quartered |
4 medium carrots, cut into 1 1/2 inch pieces |
2 stalks celery, cut into 1 1/2 inch pieces |
1/2 cup dry onion soup mix (or homemade onion soup mix) |
10 3/4 ounces condensed cream of mushroom soup (with 1/3 less salt) |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Cut a 30x18 inch piece of heavy-duty foil and place it in a 13 x 9-inch baking dish or baking pan.
3. Place roast in center of foil and arrange vegetables around roast.
4. Sprinkle roast and vegetables with onion soup.
5. Spoon cream of mushroom soup over roast and vegetables.
6. Seal foil securely.
7. Bake at 325 degrees Fahrenheit for 2 to 3 hours or until roast and vegetables are tender.
8. Spoon sauce over meat and vegetables before serving.
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