Ingredients
- 1 (3-4 lb) chuck roast, preferably bone-in
- 1 envelope Lipton Onion Soup Mix
- 1 tsp. garlic powder
- 1 bay leaf
- 1 tsp. black pepper
- 1 can cream of mushroom soup
- carrots, mushrooms, onions, cabbage, celery
- 1 can Rotel tomatoes
Instructions
- Preheat oven 325 degrees. Prepare a baking pan with pan spray.
- Brown roast on all sides in a skillet over medium-high heat.
- Place roast in baking pan and coat well with the envelope of onion soup mix, garlic powder, black pepper, and bay leaf. Cut vegetables: carrots into 2-bite lengths, large mushrooms in fourths (or halves if small), onions cut into fourths, cabbage into large wedges, and celery cut into 2-inch lengths with leaves left on. Distribute the vegetables around the roast, to form an attractive and bountiful display.
- Cover the roast with the can of soup and tomatoes and then cover with aluminum foil. Bake for 2 1/2 hours. Save the juice to make gravy.
