1 can mushroom soup
1 package Lipton onion soup mix dry
Pepper
Line baking pan with heavy aluminum foil. Use a large enough piece to be able to fold over roast and seal along top and edges so gravy does not leak out.
Put 1/2 of the can of mushroom soup on top of the foil in the pan.
Sprinkle 1/2 of the Lipton onion soup mix on top of the mushroom soup.
Sprinkle black pepper on top and bottom of roast.
Place roast on top of mushroom soup and lipton soup mix.
Put remainder 1/2 can of mushroom soup on top of roast. Spread around on top of roast.
Sprinkle remainder 1/2 package of Lipton onion soup mix dry on top of mushroom soup.
Fold alum foil over, sealing top and edges.
Bake 3-4 hours on 300 degree. (Bake 1 hour per pound).
You will have a delicious roast, and a delicious gravy, and no messy pan.
You can also substitute chicken breasts.
gin
mmmmmm...... Roast and gravy. I always make mine in the crockpot but never get any gravy out of it, only beef broth type. I miss the gravy
ReplyDeleteoh, I bet I could do this in my crock pot....yummmmm
ReplyDelete