Roast Beef Dinner

Recipe by Trisha W
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3 12 - 4
    lbs roast (7-bone, or boneless chuck)
  • meat tenderizer (I prefer Adolphs)
  • 2
    (10 3/4 ounce) cans condensed cream of mushroom soup
  • 12
    can water
  • 8 -10
  • 8 -10
  • 1 -2
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DIRECTIONS

  • Peel the potatoes, carrots, onions.
  • Rinse clean.
  • Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
  • Place sprinkled side down in a hot roaster.
  • Sear for about 1 minute.
  • Sprinkle top side with Adolphs, prick.
  • Turn and brown other side.
  • Take off heat.
  • Empty the two cans of mushroom soup on top of the roast.
  • Pour about 1/2 can of water on the bottom of the pan.
  • Place clean, peeled vegetables on and around the roast.
  • Cover with lid.
  • Gravy will be ready in the bottom of the pan when through cooking.
  • Bake at 325 degrees for 3 1/2- 4 hours.
  • Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.
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