| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 1 | (3-4 lb) chuck roast (up to) | |
| 6 | Potatoes; quartered (up to) | |
| 6 | Carrots | |
| 1 | cn | Cream of mushroom soup |
| 1 | pk | Lipton onion soup mix |
INSTRUCTIONS
Season roast and place in large roasting pan. Cut up carrots and potatoes and place around roast. Sprinkle package of dry soup mix on top. Heat cream of mushroom soup with water. Pour over the top. Cover with foil and bake in 350 degree oven until meat is tender. Serves 6 to 8. Any kind of vegetables may be used. If extra gravy is required use 2 cans mushroom soup. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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