Pot Roast in Tin Foil
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
Place 30x18-inch piece of heavy-duty aluminum foil in baking pan, 13x9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.
Cook in 300°F oven for 4 hours.
Makes 8 to 10 servings.
|To comment on this article you must be logged in. Not a member?|