On Sunday, I posted a video of this wonderful roast that has been on our tables since the 70’s. Our families have loved it and everyone who has been in our home have told me that it is great. Because it makes such a thick rich gravy, you don’t have to worry about making a gravy or adding a packet of brown gravy. It makes it’s own. Give it a try and let me know what you think. It is easy and always turns out great.
1 chuck roast (I always use chuck roast as it has such a great flavor and it more moist than rump roasts)
1 can (10 1/2 oz) can cream of mushroom soup
1 can (10 1/2 oz) French Onion Soup
2-3 tables Kikoman Soy Sauce
2 teas dried parsley flakes
Garlic Powder and ground black pepper to taste
In a roasting pan or Dutch Oven, which has been sprayed with Pam, heat 2 teas olive oil and then add the roast to the heated oil. As you brown one side of the roast, sprinkle the pepper, garlic powder and half of the parsley flakes on the top side. After a few minutes, turn the roast over to brown the other side, adding the rest of the parsley, garlic and pepper. Before pouring the soups over the roast, sprinkle the Kikoman sauce over the roast then add both cans of soup to the pan, being sure the roast is covered with the mushroom soup and some of the French Onion soup. The French Onion soup will spill over to the sides of the roast. Depending on the size of the roast, add anywhere from 1/2 can to a whole can of water to the pan. In the small roast I made Sunday (was about 1 lb for the two of us), I used about 1/2 can of water. Do not add any salt to the roast as it has plenty from the soups and Soy Sauce.
Place lid on baking pan and Place roast in a preheated 325 oven. Check the roast after about 1 1/2 hours to be sure you don’t need to add water. I added about another 1/2 can when I added 6 carrots to the roast after baking it for 1 1/2 hours. Then continued roasting it for another 2 hours. Depending on how large your roast is, will depend upon roasting time. The soups along with the Kikoman sauce make a wonderful thick gravy that you will love poured over mashed potatoes.