Sunday, October 21, 2007

Savory Pot Roast with Potatoes & Gravy

from The Essential Mormon Cookbook
6-8 large baking potatoes
1 (4-5 lb) pot roast
1 (1 oz) package dry instant soup mix
1 (26 oz) cream of mushroom soup

Srup potatoes and wrap in foil. Place on baking sheet and place in oven at same time and temp as pot roast.
Place roast on large piece of tin foil. Sprinkly dry onion soup mix over top of roast. Spoon mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil, folding edges securely. Place in roasting pan and bake at 350 for 4 hours. Unwrap roast carefully, transferring meat and gravy to seving platter. Slice thinly. Serve with baked potatoes. Serves 6-8.


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