THEME: Pot Roast with a Different Twist

[Jamie R]

Pot Roast with a Different Twist

1 (2 to 3 lb.) pot roast (shoulder or chuck)
Steak sauce
1 envelope dry onion soup mix
1 (10 3/4 oz.) can condensed cream of mushroom soup
Heavy duty aluminum foil

Place a large sheet of foil in a baking pan.

Rub both sides of the meat with steak sauce and lay in the middle of
the foil. Sprinkle the onion soup on top of the meat, pour on the
(undiluted) mushroom soup.

Close foil loosely over the meat and crimp to hold in the heat.

Cook in a slow oven (250-300 degrees F) one hour for each pound of
meat. Makes its own gravy.

TO COOK IN A CROCK POT:
This can also be made in the crock pot. Do not use the foil, just put
the meat in the pot and add the soup mix and condensed soup as
directed. Cover and cook on low for about 8 hours, or high for 5-6
hours.