Print Recipe

Sunday Roast

PREP TIME: 15 minutes    Oven: 350 F    Baking Time: 3.5 - 4 hours    Serves: 4-6

Ingredients

  • 3-4 lb. Boneless Chuck Roast*
  • ½ teaspoon Salt (divided)
  • ½ teaspoon Pepper (divided)
  • ½ teaspoon Garlic Salt (divided)
  • 1 package Lipton Onion Dry Soup Mix
  • 1 can Campbell’s Mushroom Soup
  • 1 can Water
  • 3 Baking Potatoes (Peeled and Sliced)
  • 4 Carrots (Peeled and Sliced)
  • Frozen English Peas (optional)

Instructions

  • Place the roast in a Dutch oven, or a deep pan with a heavy bottom and tight lid
  • Sprinkle ¼ teaspoon of salt, pepper and garlic salt on each side of the roast
  • Sprinkle one package of Lipton Onion Soup on top of roast
  • Pour Cream of Mushroom Soup around the roast
  • Fill soup can with water, and pour into pan
  • Bake at 350F
  • Peel and quarter Potatoes
  • Peel Carrots and slice
  • Place Potatoes and Carrots in a large bowl, and cover them with water while roast is baking
  • An hour before roast is done, pour off the water in the bowl, and add drained vegetables to the roast
  • If needed, add ½-1 soup can of water to the roast mixture. (It depends on how much liquid has evaporated, but a nice, semi-thick, brown gravy is the desired result

SOUP:

  • Prepare roast and vegetables as recipe directs
  • Remove roast and vegetables from pan when done
  • Cut the cooked meat and vegetables into bite-size pieces. Set aside.
  • If there isn’t enough gravy for soup, heat one can of Mushroom Soup with one can of Water, and one packet of Lipton Dry Onion Mix in a saucepan
  • Over low heat, cook soups until thoroughly blended
  • Add meat and vegetables to warm gravy. Cover with lid and simmer over low heat for 10-15 minutes.
  • Cook Frozen English Peas according to directions on package. Drain liquid
  • Top each serving with peas and chopped parsley, if desired.

Notes

• COOKING TIME: I generally cook a Chuck Roast an hour per pound. A three pound roast would be cooked for three hours. I add the vegetables the last hour of cooking.
• PLATTER: Place roast and vegetables on platter and pour gravy into a bowl. This is how I typically serve it and I make the soup from any remaining roast and vegetables.