Chuck (Beef) Roast or Eye of Round Roast with Brown Tasty Gravy2004-10-03
- Course: Main Dishes
A few weeks ago we entered a fast way to make oven baked chicken fricasse’. This is the beef version. A fail proof way to cook the perfect roast with a perfect gravy similar to the older cooks.
- 1 chuck or beef roast approximately 3 pounds
- 1 can cream of mushroom soup
- 1 package dried onion soup
- black pepper to taste
- cayenne pepper to taste
- 2 tbsp water
Line a shallow roasting pan with heavy aluminum foil; foil piece should be large enough to seal and make a tent pocket for your roast.
Season your roast with the pepper; do not add salt as the soup and onion soup mix should make your dish salty enough.
Spread the dry onion soup mix on the bottom of the foil. Place the roast on top of the mix and then spread the mushroom soup over the surface of the meat. Note: You could also add freshly chopped bell pepper and celery.
Some cooks will sprinkle half the onion soup mix and then half the soup on the bottom layer and repeat for the top layer. Rinse out the soup can with two tablespoon of water and sprinkle on the roast.
Fold foil over the roast and seal air tight so no liquid leaks out. Bake at 325 degrees for 2 to 2 1/2 hours or until tender. This comes out very juicy and tender. You could add water to thin gravy if desired.