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Easy Roast
From the kitchen of Ann Lindsay

2-3 lb. roast 
1 can Golden Mushroom Soup 
1/2 can water 
2 dashes  pepper 
1/2 beef bouilon cube (optional) 

Set oven 325 degrees 

Place roast in oven proof pan or dish with cover. Pour golden mushroom soup over and around (must be golden mushroom); add 1/2 can water and 2 dashes of pepper. May also add 1/2 bouillon cube. Stir to mix 

Cover and cook about 1-1/2  to 2 hours (more if larger roast) or until tender. 

Option:  If desired add fresh onion quarters at the beginning or add one can of small onions and a few cut carrots about 45 minutes before roast is done.  Can also add a little more water if gravy cooks down too much. 

Easy to make and very good with noodles, rice or mashed potatoes.  The gravy is very rich and the mead is tender! You don't even have to brown the roast prior to cooking which cuts down on fat. 

Busy day hint: I have even used this receipe in the crockpot for all day or overnight cooking. 

Caution:  Don't add salt until it cooks down and you taste.  With the soup and bouillon cube there is usually enough salt for most tastes. 

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