Ingredients
- 3 * 3 pounds bottom round
- 1 * 1 can cream of mushroom soup
- 1 * 1 packet dry onion soup mix
- 2 * 2 tablespoons water
Preparation
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan.
In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges.
Bake at 300 degrees F (150 degrees C) for 4 hours.
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REVIEWS:
Don't use the onion soup mix - yuck. Instead, give the roast (underblade chuck roast) a heavy rub on both sides with garlic powder. Slice fresh onions and put on bottom of pan and then on top of the garlic-rubbed steak. Then pour 1 can of mushroom soup on top. No water required. Cover 13x9 pan tightly with tin foil (no need to wrap the whole thing in tin foil, just the top) and bake as directed. Melt in your mouth good with amazing gravy that has real onions in it. With these changes, it gets five stars.
I poked holes in the roast and sprinkled with garlic powder, salt and pepper, and a little Worcestershire. I also added some veggies and an extra can of cream of mushroom soup. in order to get the fall apart tender and the veggies done I cooked it on 325 for about 5-1/2 hours. Turned out delicious!!!
Well, after reading all the reviews for this recipe, I decided to try this one for my first attempt at a roast...and it was well worth it! I did make a few changes...used a sirloin roast, used a oven bag instead of foil, used a spice rub for the meat, used 2 cans of soup, and spiked the soup/onion mix with a few healthy doses of Worcestershire sauce...threw in a few red-skinned potatoes quartered, a couple small onions...baked at 325 for the full 4 hours, and it was a HUGE HIT! The meat was so tender, juicy and flavorful...and the gravy was out of this world, use 2 cans soup for extra gravy, you wont be sorry!
Oh, boy, was this good! It was also very, very easy to prepare. My husband loved it, and I ate the left overs for three days while he was out of town. I added sweet onions, potatoes, and carrots around the roast, inside of the foil, and also doubled the gravy recipe, as others recommended. Also, I did not cook it as long as was recommended, only until a meat thermometer registered an appropriate temperature for medium rare beef. It came out very tender! My foil was apparently not tight enough to hold all of the juices in, but it ended up being a good thing, as the thinner juices that ran out were a perfect complement to the beef (almost like 'au jus'), while we thought the thicker gravy was excellent to pour over the veggies. This is a DEFINITE keeper, and I can't wait to make it again!
Yum! My husband told me I can make this every Sunday! Only one thing I would note though - don't make the mistake of salting the meat. With the salt in the soup mix, you definitely won't need it.
My husband and I made this for the family today and it turned out great! I doubled the portion for mushroom soup and the gravy turned out just enough. Added potatoes, carrots and mushrooms to the gravy. Chopped up 1 1/2 onions, crushed like the whole garlic to mix in the gravy too. Will definitely make this again, it's easy, convenient and tasty! My 1st time cooking beef and it is now a family's fav! Thank you so much for the recipe!