Roast Beef and Gravy (4-6 Servings)
- Cook: 45 minutes per lb.
- 3 lb. beef roast (rump or cross rib)
- 1 envelope dry onion soup mix
- 1 can cream of mushroom soup
- Selection of carrots, celery and potatoes if desired
Place roast in large piece of heavy aluminum foil. Empty soup mix over meat; add soup. Close foil so steam does not escape but leaves an air pocket above meat. Cook at 325° about 45 minutes per pound.
This is also very good prepared in a crock pot. No need for the foil. Cook on low for 6-7 hrs. or on high for 2-3 hrs. You may like to add carrots, celery and or potatoes the last 1/3 of the cooking time.
Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460