Chuck (Beef) Roast or Eye of Round Roast with Brown Tasty Gravy
Ingredients
- 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
Step-by-Step Instructions
- Preheat oven to 325°F. 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 black pepper and cayenne 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°F for 2 to 2 1/2 hours or until fork-tender. This comes out very juicy and tender. You could add water to thin gravy if desired.
Common Problems and Solutions
Q: Why is my roast tough?
A: Make sure you're cooking it long enough—a full 2 to 2 1/2 hours at 325°F. The roast needs time to break down and become fork-tender. Also ensure your foil packet is sealed tightly so no moisture escapes.
Q: Can I use a different cut of beef?
A: Yes, chuck roast is most forgiving due to its marbling, but eye of round works too. Just be aware that leaner cuts like eye of round may need the full 2 1/2 hours and benefit from the addition of a bit more water.
Q: The gravy is too thick, what should I do?
A: Simply add water a few tablespoons at a time until you reach your desired consistency. The gravy thickens as it cools, so thin it slightly more than you think you need.
Tips and Techniques
For extra flavor, sear the roast in a hot skillet for 2-3 minutes per side before wrapping in foil. Don’t skip rinsing the soup can with water—it picks up every bit of flavor and adds needed moisture to the gravy.
Ingredient Substitutions
- cream of mushroom soup: cream of celery or cream of onion soup
- dried onion soup mix: 2 tablespoons beef bouillon granules plus 1/4 cup minced dried onions
- chuck roast: bottom round, rump roast, or brisket
Equipment Needed
- shallow roasting pan
- heavy-duty aluminum foil
Historical Context
This shortcut method became popular in Louisiana home cooking during the 1960s-70s when canned cream soups were embraced as time-savers. It delivers the same tender, gravy-rich results as traditional pot roast but with far less hands-on time.
