Suzy, just a quick note. Check your roast every few hours if you do it in the oven and make sure it doesn't dry out.
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Pretty basic cooking question...
- Thread starter suzy
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If you are using an inexpensive cut of meat....here's how I make a pot roast:
Place meat on a big piece of heavy duty aluminum foil. Cover with one can Campbell's Cream of Mushroom Soup and one envelope Lipton's dry Onion Soup mix. Wrap tightly and securely in foil. Put in a baking pan and cook at 350, 1 hour per pound of meat.
Place meat on a big piece of heavy duty aluminum foil. Cover with one can Campbell's Cream of Mushroom Soup and one envelope Lipton's dry Onion Soup mix. Wrap tightly and securely in foil. Put in a baking pan and cook at 350, 1 hour per pound of meat.
Hubby doesn't like my cooking, but everyone else says I'm a good cook, but then Hubby isn't used to the spices I use. I was talking to one of his sisters this summer and she said, "What do you use?"
I said, "Oh, Oregano, Basil, Sage, Rosemary...."
"Oh Honey! No! Lawry's Seasoned Salt is the only spice he's used to." She patted me on the arm and turned back into the kitchen.
Hubby's southern and black. LOL I'm western and white. Now I tease him about his "spice".
I said, "Oh, Oregano, Basil, Sage, Rosemary...."
"Oh Honey! No! Lawry's Seasoned Salt is the only spice he's used to." She patted me on the arm and turned back into the kitchen.
Hubby's southern and black. LOL I'm western and white. Now I tease him about his "spice".
