Super Easy POT ROAST and CHICKEN recipes

2 recipes that take about 30 seconds to prepare, and then just stick them in the oven. This is the pot roast recipe I've always used, and the gravy is YUMMY over mashed potatoes. The chicken recipe is a snap to do too.

Photo by Cindy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • POT ROAST:

  • 1

    large chuck roast/brisket/London Broil

  • 1

    package dry onion soup mix

  • 1

    can condensed cream soup (mushroom is best)

  • CHICKEN:

  • 2-1/2

    to 3 lbs. chicken parts

  • 1

    8-oz. bottle Creamy Russian salad dressing

  • 1

    package dry onion soup mix

  • 1

    10-oz. jar apricot preserves

  • ...different sweet salad dressings and preserves can be substituted)

Directions

POT ROAST Line a large pan with heavy-duty aluminum foil. Place 1/2 of each soup in the bottom, then the meat, then the other 1/2 of the soups. Cover with foil and tightly seal. Bake in SLOW oven (200-250 degrees) for 8-9 hours. CHICKEN Combine dressing, soup mix and preserves. Pour over chicken. Cover and bake at 325 for 1-1/2 hours

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