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Message: <blockquote data-quote="moreluck" data-source="post: 379577" data-attributes="member: 1246"><p><span style="font-size: 15px"><span style="color: #008000">I tried this recipe today and it really came out good.  I actually left it in for about 3 hrs. the first part.....when I flipped it, the juice looked lumpy.  But by the time it was all done, it was tender with a creamy onion/beef gravy.  It didn't taste at all like soup.</span></span> </p><p> </p><p> </p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080"><u>Spoon Tender Pot Roast</u></span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">3 to 3 1/2lb. beef chuck roast (boneless)</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">black pepper</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">1 Tbls. cornstarch</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">1 pkg dry onion soup mix</span></span></span></p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">2 cans (10.75 oz. each) cr. of mushroom soup undilluted(not fat-free)</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">Preheat oven to 250 degrees. Set rack to lower third of the oven (not the lowest level)</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">Sprinkle black pepper over the roast. Set aside.</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">In a small bowl, mix the cornstarch with dry onion soup mix in the package. Rub chuck roast with the cornstarch mixture until evenly coated.</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">In the bottom of an ovenproof Dutch oven, pour 1 can of soup. Place the roast on top of the soup and spread the contents of the 2nd can on top of roast.</span></span></span></p><p> </p><p><span style="font-family: 'Arial Black'"><span style="font-size: 10px"><span style="color: #800080">Cover the pot with it's lid, place in oven and roast for 2 1/2 hours/ Take roast out of oven, turn roast over and ladle soup over roast.  Place back in oven and roast an additional 2 1/2 hours. Roast will be brown and spoon tender; soup will be brown and creamy.</span></span></span></p></blockquote><p></p>

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