This is one of those simple dishes where you can cook in the oven or even adapt to a crock pot version. This is an oven version utilizing the parts of the cow that tends to go on sale more.
You can use this recipe with Beef or Pork, I like this version with beef as it does add a different flavor.
Slow cooking this in the oven makes for the perfect ‘busy’ dish to where you can prep it ahead of time, set your automatic rice cooker to finish around dinner time and then get the rest of your chores done. I don’t like leaving the house with the oven on so if you need to leave then I suggest you use a crock pot. Probably the same thing but cook on low for a few hours depending on the size of your roast.
Ingredients
2 lbs beef chuck roast
2 cans condensed mushroom soup
Kosher salt
Ground black pepper
Garlic powder
Onion powder
Rosemary
Instructions
Pre-heat your oven to 324 F
Place your roast in a large roasting pan. Sprinkle kosher salt over the roast and rub into the meat to flavor.
Then add garlic powder, onion powder, pepper and rosemary to the roast.
Empty the contents of 1 can of condensed mushroom soup. DO NOT add any water. Make sure the soup covers the entire roast.
Cover your roast loosely in aluminum foil and place in your pre-heated oven for 1hr. 30min. Check your roast half way through and baste with gravy if needed. Remove when done cooking and let stand for 30min.
Remove roast from the gravy and slice. Place on a serving tray and set aside covered in foil.
Empty the gravy and drippings from the pan into a small sauce pan. Add the 2nd can of condensed mushroom soup. Add seasoning if you wish (garlic powder, salt & pepper) and cook over med. High heat until well blended. Add water if gravy is too thick.
Pour gravy over the roast and serve hot.
Edie's Cook Book 