Pot Roast Perfect

Name: Pot Roast Perfect
Ingredients: 3 lb. beef chuck roast, brisket, rump, or round roast; 10 3/4 oz. can mushroom soup; 1 envelope onion soup mix; 1/4 tsp. black pepper; 1/2 tsp. thyme; 1 Tbsp. parsley flakes; 1 Tbsp. Worcestershire sauce; 1 Tbsp. steak sauce

8 ingredients

8 steps

Ingredients

3 lb. beef chuck roast, brisket, rump, or round roast
10 3/4 oz. can mushroom soup
1 envelope onion soup mix
1/4 tsp. black pepper
1/2 tsp. thyme
1 Tbsp. parsley flakes
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce

Directions

1

Place sheet of aluminum foil, long enough to fold over roast and seal edges, into 9 inch x 13 inch casserole dish.
2

Place beef on foil.
3

Combine all other ingredients.
4

Stir and pour over meat spreading to cover.
5

Fold foil over roast and crimp edges to seal securely.
6

Bake at 350° for 3 1/2 hours until tender.
7

Open foil and spoon juices over roast.
8

Slice and serve with cooking juices. May use a large crock pot.