1 Ratings 0 Comments
Yield: 8-10 servings
|4||lb||beef chuck pot roast or boneless rump, top round or bottom round roast|
|1||envelope||(about 1 1/2 ounces) dry onion soup mix|
|1||can||(10 1/2 ounces) condensed cream of mushroom soup|
Place 30x18-inch piece of heavy-duty aluminum foil in baking pan, 13x9x2 inches; place meat on foil. Sprinkle soup mix over top of meat on foil.
Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook in 300 F. oven 4 hours.
Source: Betty Crocker's Cookbook
Please note that some ingredients and brands may not be available in every store.