Pot Roast in Foil
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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!
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Reviews
-
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.
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My mom wanted a rump roast cooked like her mom used to and the only thing she could really tell me is that it was a mushroom/onion gravy. Well, say no more...haha! I used 2 cans of cream of mushroom rather than the celery, but other than that, I did everything exactly as written and this was a HUGE hit! I fixed them mashed potatoes and peas as side dishes and there was plenty of gravy to go around. Thanks so much for the great recipe. It was so easy and they ate it up!
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RECIPE SUBMITTED BY
Barbs Miller
Castro Valley, CA
I live in the SF Bay Area..best weather in the world! My passions are traveling, cooking and jewelry. I love trying new recipes and I love sharing them with others. Thanks Mark for turning me on to this website :)