Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pot Roast With A Different Twist




Source of Recipe


Internet


List of Ingredients




2 to 3 lb pot roast (shoulder or chuck)
Steak sauce
1 envelope dry onion soup mix
1 can cream of mushroom soup
Heavy duty aluminum foil


Recipe



Place a large sheet of foil in a baking pan. Rub both sides of the meat with steak sauce and lay in the middle of the foil. Sprinkle the onion soup on top of the meat, pour on the mushroom soup. Close foil loosely over the meat and crimp to hold in the heat.

Cook in a slow oven (250-300 degrees F) one hour for each pound of meat.

Makes its own gravy.

This can also be made in the crock pot. Do not use the foil, just put the meat in the pot and add the two soups as directed. Cover and cook on low for about 8 hours, or high for 5-6 hours