2-4 LB beef roast (boneless rump, sirloin tip, shoulder or chuck)
2 cans cream of mushroom soup + 1½ cans water
1 PKG Lipton’s Cream of Onion or Beefy Onion soup (dried)
Salt (½ TSP per LB)
Pepper to taste
6 cloves garlic (peeled)
Carrots
Potatoes
Temperature: 350
Wipe roast with damp paper towel. Make six slits with a sharp knife and fill with salt, pepper and 1 clove of garlic each. Brown roast on all sides in a heavy pot. Mix the soups and water, add to the meat in the pot. Add any unused salt and pepper. Bring liquids to a boil, reduce to a simmer and cook until the meat is fork tender. If gravy is too light, add Kitchen Bouquet to darken. If it’s too thin, add more mushroom soup or a paste of flour and water. Add carrots, cook till done. Add potatoes and cook till done. Very simple but good. Cook on the stove, in a 350° oven or a crock-pot.