Roast Beef with Gravy
Source of Recipe
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3 pounds beef chuck roast
1/2 teaspoon seasoned salt
3 cans cream of mushroom soup, condensed
4 large potato
4 large carrot
12 small onions, spring
Brown the roast in a large, oven proof skillet. Season with seasoned
salt and pepper. Mix the cans of soup with 1/2 to 3/4 cup of water
for each can used. You may use two cans if you are cooking a
smaller roast. Coat the roast with the soup. Bake in a 350 degree
oven for 1 hour. Cut up the vegetables that require longer cooking
time and add at the end of the first hour. Bake another hour before
adding the vegetables that require less cooking time and baking
one more hour. Total baking time is three hours. If not using
pearl onions, use fewer large onions, cut up. You may substitute
other cream soups and add a greater variety of vegetables.
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