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
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.
• 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.