This is a simple Roast Recipe. The good thing about this recipe is that if you make 2 roasts, you can freeze the leftovers. These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.
Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)
2 packets Lipton onion soup mix
1 can cream of mushroom soup
I use a HUGE pan, with a lid. You could also put this in a crockpot. I would not, however, use an Instant pot. For some reason, when I do a roast in the Instant pot makes the roast tough.
Also, we buy our meat in bulk once a year. So, all my meat is frozen and I do not thaw it beforehand. All that being said, put your roast in your roasting pan. I think I added about 3 c. water.
On top of each roast, sprinkle seasoning mix and the Lipton onion soup mix. Then, I take the can of cream of mushroom soup and I smear it all over both roasts.
Next, I douse the roasts with Worcestershire sauce. Cover the roasts and slow cook at 250 all day long.
After a few hours, I did check it to make sure there was enough water. I kicked the oven up to 350 for about 45 minutes and then turned it back down.
This meat was PERFECT.
Yes, I do have a lot of kids BUT they also eat a lot, that is one reason I make 2 roasts. The other reason is, to refreeze.
I get 2-gallon size bags and put equal amounts in each baggie. Squeeze out all the air and freeze.
I will use this for 2 dinners, next week (saving money). One dinner will be beef and broccoli stir fry. I can add some water chestnuts, soy sauce, cauliflower rice, and regular rice. Mix it with steamed broccoli.
The next meal I will make is vegetable beef soup. Add some tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.