Uncooked pot roast on a bed of vegetables
Pot roast is an American classic that can be cooked in many ways. One particularly tasty version uses cream of mushroom soup and produces plenty of tasty gravy. Keep in mind that pot roast should be baked for about one hour per pound, so if you double the recipe be sure to allow for double the baking time as well.
Instructions
1. Preheat over to 375 degrees F. Make sure your pot roast is thawed.
2. Tear off a 30-inch sheet of aluminum foil. Place the foil in the baking pan so that the long side of the foil is facing the same way as the long side of the pan. Carefully press the foil into the pan without tearing it. Make sure the foil is centered in the pan.
3. Remove the pot roast from the packaging and rinse it thoroughly under cool water. Place it on top of the foil in the pan.
4. Spread the cream of mushroom soup over the top of the pot roast with a spatula. Fill the empty can halfway with water. Pour the water over the pot roast.
5. Sprinkle the onion soup mix evenly over the pot roast.
6. Pull the two long ends of the foil up and fold the ends together. Crimp the edges of the foil together to seal it.
7. Bake for two to two and a half hours. When you open the foil you will find tender, flavorful beef with a lot of gravy. The gravy will be thick and ready to serve, making it ideal with mashed potatoes. Serves six.
Tags: over roast, cream mushroom, cream mushroom soup, long side, Make sure, mushroom soup