This is a really easy way to make an inexpensive roast. Buy a chuck roast about 3 pounds for 6-8 people. Look for some fat marbeling, but not lots. I prefer boneless...why pay for the weight of the bone. FREEZE the roast. (adds the extra liquid you need for gravy)
Place the frozen roast in a roasting pan.
Sprinkle 1 packet of dry onion soup mix over the roast.
Carefully pour about 1/3 C water over the soup mix so it dampens it but doesn't wash it off.
Cover the pan and put it in the oven at 250 degrees for about 8 hours.
On these cheaper cuts of meat, the secret is slow-w-w-w cooking. It makes the tougher ones really tender.
For a slightly different flavor, mix one can of cream of mushroom soup with the onion soup plus 1/2 C water and pour it over the roast.
If you add potatoes and carrots, do this only a couple of hours before serving, otherwise they will be overcooked.
(word of warning: sometimes you think you are getting a great piece of meat, but sometimes they are just plain tough....be glad you cooked it this way or you would never be able to bite it! )
Grandma Linda
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