From the kitchen of Ann
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.