Serves: 5
Total Calories: 955
Place roast on heavy-duty foil in roasting pan, Dutch oven, or casserole dish; salt and pepper to taste. Mix mushroom soup, water, dry onion soup mix, and garlic, if desired, and spread over top of roast. Bring foil up and fold over to seal. Bake covered 2–3 hours at 350° or until meat is tender.
This Pot Roast 1950s Style recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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