Name: Pot Roast in Foil
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 serving(s)
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

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Recipe by Barbs Miller

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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.

Ready In:: 4hrs 10mins
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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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RECIPE MADE WITH LOVE BY

@Barbs Miller

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@Barbs Miller

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"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."

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review by Brenda V.

10/12/2010

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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review by SmoochTheCook

1/11/2009

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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review by Shae Lin

12/10/2007

I hate to get gushy over a recipe but this was the all time comfort food for me!! I'm not sure there are any leftovers even. I used a 7 bone roast in the oven and served it with mashed potatoes and steamed carrots. How easy and soooo good. Thank you Thank you!! Chachi

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review by imacookin

8/4/2006

I've been looking for a way to cook a pot roast like grandma used to make for years, I've finally found it! This is the best I've ever had and the gravy makes itself, so good, thanks for posting :-)

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review by CulinaryQueen

11/15/2005

This was delicious, however, I needed to improvise a bit as I didn't have the cans of soup. So I made a white sauce, thickened with flour. I added some herbs and a ball or two of flour that I had mixed with beef fat and frozen. This added a bit more flavor. I had the onion soup mix and mixed it with the white sauce and poured it over the roast. It came out very tender and the gravy was fab. Thanks! I'm looking forward to having the leftovers for lunch (not that there was much leftover!)

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