1 beef roast
1 envelope Lipton Onion Soup Mix
1/2 stick of butter
1 can cream of mushroom soup
Place roast in pan, and sprinkle with onion soup. Dot top with butter. Pour about an inch of water into the bottom of the pan (drizzle some of the water over the onion soup to moisten). Cook in 325 degree oven for 3 hours. Take out roast and let rest for 10 minutes. In the meantime, heat the drippings in the pan (and water) to boiling and stir in the cream of mushroom soup. If gravy does not seem thick enough, you can thicken it with cornstarch mixed in cold water (directions on the cornstarch box). Slice roast and return to gravy. Cook for an additional 1-2 hours.
This was my Mom's method for making roast, and I have found that it makes the meat very tender.
So, what recipe are you sharing today?