Place roast in pan; add water, mushroom soup and empty contents of Lipton soup on top of roast.
Seal tight with foil.
Bake in oven set at 350\u00b0 for 90 minutes.
Place 2 large sheets of tin foil, side by side, in a 13x9 baking pan.
Place pot roast on top and sprinkle with pepper, to taste.( Do not salt as it gets enough from the onion soup mix).
Mix can of mushroom and dried onion soup together.
Spoon on top of pot roast.( Mix will look kind of weird, but I promise this will make a rich brown gravy).
Seal foil around the roast well so the juices don't leak out.
Bake at 325 degrees for 3 hours.
ven safe pot w/lid brown both side of the roast, using
Trim excess fat from meat.
Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper.
Add beef broth, basil or thyme and Worcestershire.
Cover and bake in a 325\u00b0 oven for 1 to 1 1/2 hours.
Add vegetables and onion soup mix.
(If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender.
Prepare Pot Roast Gravy.
Makes 8 servings.
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
Peel and chop potatoes, place in bottom of pot.
Rinse meat with water, pat dry.
Meat lays on top of potatoes.
Season meat to taste.
Pour can of soup over roast.
Add salad dressing over roast also.
Cook on low 8-9 hours or on high a little over 5 hours.
ENJOY!
Place meat on large piece of heavy-duty foil.
Spread undiluted cream of mushroom soup over meat.
Sprinkle with dry onion soup mix.
Wrap in foil, sealing with double fold.
Place seam side up in large baking pan.
Bake at 350\u00b0 for 1 1/2 to 2 hours or until tender.
When done, lift roast from foil, slice pot roast and place in casserole.
Spoon some gravy over meat.
Dilute if gravy is too thick.
Serve with mashed potatoes, rice or noodles.
Makes 6 servings.
Place the mushroom soups into a slow cooker.
Add the onion soup mix and the water and mix well.
Add the pot roast, flipping several times in the soup mixture to coat all sides of the roast. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
Fry bacon until crisp.
Coat pot roast with lemon pepper, salt and pepper.
Brown roast in bacon drippings on both sides. Combine soup mix, pickles and Worcestershire sauce; pour over browned roast.
Place in a roasting pan the pot roast.
Do not salt.
Spread over the meat the soup, undiluted.
Sprinkle with onion soup mix. Cover and bake in a 300\u00b0 oven for 3 hours.
This makes lots of delicious gravy.
Combine flour and pepper; coat pot roast.
In Dutch oven, brown roast in oil; drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves
Bring to boil.
Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Place pot roast in slow cooker. Pour soup over roast and cook until done.
This will make your gravy when done.
Place pot roast in baking dish; place vegetables around meat. Sprinkle dry soup over all.
Pour beer over all.
Cover and place in 300\u00b0 oven for about 3 hours.
Place pot roast in 9 x 13-inch pan.
Add cut potatoes and carrots (enough for the number you want to feed).
Sprinkle dry onion soup mix over the top of the meat.
Add water to vegetables. Cover tightly with foil and bake at 250\u00b0 for 4 hours.
Take a pot roast, a package of onion soup mix, a can of beef
In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering).
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
Place pot roast on a piece of aluminum foil (heavy duty) large enough to completely seal the roast; sprinkle dry onion mix on top; wrap aluminum foil snugly around the roast and seal firmly; place in pan; bake at 300\u00b0 for 3 hours or 200\u00b0 for 9 hours.