It's a cold Sunday morning - another night of below freezing temperatures here in Georgia. My kids run around the house asking for breakfast, but all I can think about is what we're having for dinner later that day. I've already planned it and crave it - my favorite roast. I have several different techniques for cooking roast, but this is my favorite. I don't ask for anyone's opinion on the subject. I prepare it, put it in the oven, and wait! Sure enough, as the flavors begin to meld together and a hearty scent wafts throughout the house, my men gather and sniff the air. My older son begins the primal chant, "I want beef! I want beef!" A dish of rich tender roast covered in a thick, savory gravy arrives at the table. It is beef and it is good!
My Favorite Roast
1-3 lb. chuck roast
Seasonings of choice
1 can cream of mushroom soup
1 envelope onion soup mix
1/2 cup water.
Place the chuck roast in a greased baking dish. Sprinkle with desired seasonings. Cover with mushroom soup. Sprinkle with onion soup mix. Add water to baking dish. Cover with foil and bake at 350 for two hours or until completely done.
When I want roast, I want roast! No potatoes or carrots to slow this girl down. I always sprinkle a little seasoning on the bottom of the dish before adding the meat. In this case, I used my favorite combination of seasonings: seasoning salt, garlic salt, and pepper.
Season the top of the roast, too. It doesn't need a lot of seasoning because the soup and onion soup mix have a lot of salt, too.
Otherwise known as the gravy!
Pour 1/2 cup of water into the bottom of the dish. Cover the roast with foil and bake at 350 degrees. This three pound roast took about two hours to cook through. You should adjust the time based on the size of your roast.
A bed of rice was the only thing this baby needed. It's just the best roast ever!!!