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Pot Roast In Foil With Onion Soup Mix
4-pound beef arm, blade, beef bottom round, rolled rump, tip, chuck eye roast, rib pot roast or angus beef english roast
1 can (10 3/4 ounces) cream of mushroom soup
1 package (1 3/8 ounces) onion soup mix
8 small potatoes
8 medium carrots, cut crosswise into halves
2 tablespoons water
Take a piece of foil 30x18 inches, or take 2 pieces of foil and put them like sides together. At the edge, fold them over about an inch or so, then fold them over again as to make them into one big sheet of foil. I make it big enough so all of the ingredients will fit. Place the foil in an ungreased pan 13x9x2 inches. Put the beef in the pan. Mix the cream of mushroom soup with the package of onion soup mix in a bowl until blended. Spread it over the top of the beef. Put the potatoes and the carrots all around the sides of the beef. Sprinkle the water on top. Fold the foil over and seal it on all sides. Cook in a 300 degree oven for 4 hours. Makes 8 servings.
Note: Sometimes I use a few more potatoes and carrots. That's why I take 2 pieces of foil and make them into 1 bigger piece. This is the most delicious pot roast. The beef just falls apart it's so tender. If you don't have onion soup mix, you can make your own. Here is a recipe for it:
Mix 1/4 cup instant minced onion, 2 tablespoons instant beef bouillon and 1/2 teaspoon onion powder. If you want to make soup, stir the mixture into 4 cups of boiling water. Reduce heat, cover and simmer for 5 minutes.
Hope you enjoy and like Julia Child would say,