POT ROAST

Photo: back row, Mom (Billie), Grandpa (Bill) Holmes;
front row, Grandma (Pearl) Holmes, Uncle Damon, Aunt Barb

Mom, Aunt Barb, Uncle Damon

POT ROAST 

From Barbara Thompson

4 lb. beef chuck (arm blade, inside roll or shoulder)

1 envelope onion soup mix

1 can condensed cream of mushroom soup

Place 30 x 18 piece of heavy-duty aluminum foil in baking pan. Place meat on foil.

Sprinkle soup mix over top of meat and spread with cream of mushroom soup. 

Fold foil  and seal securely.  Cook in 300 degree oven four hours.

A boneless rump, top round, or bottom roast can be used in this recipe.