Pot-Roast in Foil

Customer Rating: 5

1 Ratings 0 Comments

Yield: 8-10 servings

Ingredients

Add beef chuck pot roast or boneless rump, top round or bottom round roast to shopping list 4 lb beef chuck pot roast or boneless rump, top round or bottom round roast

Add (about 1 1/2 ounces) dry onion soup mix to shopping list 1 envelope (about 1 1/2 ounces) dry onion soup mix

Add (10 1/2 ounces) condensed cream of mushroom soup to shopping list 1 can (10 1/2 ounces) condensed cream of mushroom soup

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Place 30x18-inch piece of heavy-duty aluminum foil in baking pan, 13x9x2 inches; place meat on foil. Sprinkle soup mix over top of meat on foil.

Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely. Cook in 300 F. oven 4 hours.

Source: Betty Crocker's Cookbook

Please note that some ingredients and brands may not be available in every store.

Clark's Market Recipes

https://www2.clarksmarket.com/Recipes/Detail/4297/Pot-Roast_in_Foil

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Clark's Market Recipes

Pot-Roast in Foil

Customer Rating: 5

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Clark's Market Recipes