SOUPer Roast

Submitted by: Patty Mejia Burke
We love roasts! Here are many variations to try.

Serves: four hungry people

Preparation time:
Cooking time:

Ingredients

one 3-lb. chuck roast
one tablespoon of canola oil
one can of Campbell's SOUP:
French Onion
Cream of Mushroom
Cream of Celery
Tomato
Golden Mushroom
one soupcan of either water or milk

Preheat oven to 350*

Method

Brown the roast on both sides in the canola oil.

If you are using the crock pot, add roast to crock pot. Top with one can of soup. If you are using a creamy soup, add one can of milk; if you are using a non-creamy soup, add one can of water. Let cook on LOW all day long.

If you are using the roasting pan, Top with one can of soup. If you are using a creamy soup, add one can of milk; if you are using a non-creamy soup, add one can of water. Let cook for about three hours.

If you used a creamy soup and milk, you'll have a wonderful GRAVY to pour over your roast and smashed potatoes (which you have to make!)

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