INGREDIENTS

INSTRUCTIONS

For frozen meat, unwrap the meat and put it into a roasting pan.
Spread the undiluted mushroom soup over the meat and sprinkle the
onion soup mix over the mushroom soup. Place the onion slices over  the
dried soup. Cover with foil, making sure the edges are sealed.  Place
pan in oven and set the time bake for 4 hours at 275 degrees,  so that
it will be finished cooking 1 hour before you want to serve  it. One
hour before serving, unwrap the foil and place the prepared  vegetables
and herbs around the meat. Seal the foil and continue  cooking for an
hour. For thawed meat, follow the same procedure, but  reduce the
initial cooking time to 2 hours.  NOTES : This recipe had to be
invented in the 50's by Mrs. Cleaver;  she probably used frozen peas
and carrots. Don't despair over the  canned soup and packaged soup mix;
just try it, then scoff if you  will. The time-bake oven gadget was
invented for this pot roast; it  goes into the oven frozen before
breakfast, and comes out 6 p.m.,  meat-falling-offthe -bone wonderful.
Variations: Use tiny new  potatoes or cannellini beans, rinsed and
drained. Use those packaged,  peeled small carrots and/or winter root
vegetables. Add 1 fennel  bulb, cut in half, then sliced (about 1/3"
thick). Add 1 cup red  table wine. Add 1/2 lb. small button mushrooms
with stems removed, or  1/2 lb. fresh wild mushrooms. Add the potatoes,
beans, carrots,  fennel, winter roots, or wine at the final hour; add
mushrooms 30  minutes before serving.Yield:6  servings.  Recipe by:
Copyright =AC 1995 by Heidi Rabel  Posted to MM-Recipes Digest  by
"Rfm" <Robert-Miles@usa.net> on Nov  14, 98, converted by MM_Buster
v2.0l.

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