Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

My Mom came up with this recipe when I was a little girl and it became famous in our family for it's ease and good taste. The cooking process yields a wonderful gravy without the work.

Ingredients Nutrition

  • 2 -4 lbs bone-in chuck roast
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (2 ounce) envelope Lipton Onion Soup Mix
  • 1 cup water


  1. Preheat oven to 375 degrees. Place roast on sheet of aluminum foil in a 13 X 9 inch baking pan or any roasting pan with at least 1 inch tall side to it. In a small bowl combine the cream of mushroom soup, onion soup and water and mix well. Pour over the roast and close the foil around the meat and soup mixture being careful to close it well so there isn't any leaking.
  2. Cook at 375 degrees, 30 minutes per pound or until meat is tender and falls apart.
Most Helpful

I used these ingredients, because it's the same as my mom's recipe. She usually makes it in an electric skillet, but i really wanted to use a slow cooker. Next time I will follow these directions but I didn't think to look the recipe up recipezaar, until after I finished cooking it. Both Ramon and I loved it. I served it with egg noodles.

Jess&Ramon April 29, 2010

Very good recipe NickieT63!! The recipe couldn't be any easier to make and the gravy was quite tasty! I used a roasting pan and wrapped the roast in foil (as the recipe stated) as well as using a 3lb. Bone-in Bottom Round Beef Roast (tenderized by poking holes all over roast on both sides with a fork and sprinkling roast with a little meat tenderizer & Course Ground Black Pepper then letting it sit for 45 minutes at room temp). I used Campbells Cream of Mushroom w/Roasted Garlic Soup, 1 pack Lipton Onion Soup Mix, 1 cup water, 1/2 cup of Beef Broth, placed thick Onion slices on top of the roast after pouring the mixture over it and baked 2 hours. The result was very tasty however, parts of the roast were still tough. My roast was pretty thick and the results that other received may have been in part to using a crock pot and letting the roast cook for much longer in the gravy than I did using the roasting pan method. I will definitely use this recipe again because the taste was soooo good, but I will use either my crock pot or a thinner, better cut of beef next time. Thanks NickieT63!

Browntrees June 07, 2006

Omygoodness! This was even excellent chuck roast! WOW! I cooked in my slow cooker also! I'm planning to try using cream of chicken and roasted garlic soup just to try the flavor out. Thanks so much!

windywood December 18, 2005