5-Hour Roast: Makes Its Own Gravy

We got this recipe from friends and it's our favorite beef roast recipe. Everything cooks together and makes its own gravy, and the meat is fork-tender. Best yet, it's quick and simple to prepare. You can go and do other stuff while it's slow-cooking in the oven and torturing you with the aroma. ;)

Five* Hour Roast

Preheat oven to 300-degrees (F).

2 cans cream of mushroom soup (I like Campbell's best)
1 packet Lipton onion soup mix (or generic)
a 3-5lb roast (you can use a cheap cut - doesn't matter)

Salt & Pepper

Also needed: Tin foil

You do not have to brown the roast first in a skillet with this recipe, but if you want to, you can. We've not found it makes much difference, because everything is tightly sealed while cooking and there is plenty of liquid.

Line a baking dish with tinfoil, leaving a little extra around the sides. Spread one can of the soup in the bottom of the pan and sprinkle half the onion soup mix on top of it. Put the roast in the pan, then put the remaining can of soup on top of it. Sprinkle remaining onion soup mix on top. Take another piece of foil and seal it as a lid over everything, crimping it to the bottom piece of foil so everything's sealed in.

* Bake at 300-degrees (F) for 4-5 hours (varies by size of roast).

I'm glad we're making this for company tonight, because it would be driving me MAD otherwise. It's that good! :D Wish I had a picture, but I don't (yet).