I often use a 3lb roast if you want less meat. Also last hour of cooking I add my potatoes and carrots. This is great and so easy and plenty of gravy is made from the soup, meat and vegatable all cooking together.
- 5 lb. boneless chuck pot roast
- 2 cans (10 3/4oz) golden mushroom soup
- 1 envelope Lipton dried onion soup mix
- 2 cups water
Preheat oven ti 325 degrees. Place roast in a 9x13 inch pan.
Combine soups and water and pour over roast. Cover pan with foil and cook for 3 1/2 hours.
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Source: The Country Sampler
Submitted By: Linda Street