Prep 10 mins
Cook 4 hrs
Easy pot roast that makes it's own gravy. To me, the gravy is the best part. This can also be done in a crock pot beautifully - great for the busy mom! Roast does cook down and is well done.
- 4 -5 lbs roast (rump works well)
- 1 envelope onion soup mix
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1⁄2 cup water
- salt and pepper
- garlic powder
- Coat roast with flour, salt, pepper& garlic powder.
- Pat off excess flour.
- Brown in some olive oil on all sides to form a nice crust.
- Place browned roast on aluminum foil (enough to complete a pouch).
- Cover roast with combined soup mixes& water.
- Wrap roast in foil, making sure it's sealed completely.
- Bake in a shallow pan at 300 degrees, 1 hour per pound.
- The soups create a fantastic gravy, so serve with garlic mashed potatoes!
This is a fabulous recipe. Much better than how I was making roast boiling on the stove. My hubby had it reheated because of working late and he still thought it was delicious, will become a family favorite I am sure!!
This receipe is EXCELLENT! I am a beginner cooker, and found that not only is this receipe easy to follow, the end product is great. You'll love the gravy!
Have been making this recipe for over five years now and it is excellent. The only problem I have with it is that it is fairly high in sodium. Here is a hint for all you people that want to cut back on your salt intake. I use a low salt beef gravy or broth mix, Victorian Epicure has both, then add pepper, garlic powder and onion flakes and whatever other no salt spice you want, with the low sodium mushroom soup. It is still very tasty but not so salty.