Slow Cooked Roast

1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup

Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250° for 1 hour. Then turn down to 225° and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds.

*This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. Excellent for Sunday after church or for guests, because it can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone you get more for your money. Serves 4.

*Use a meat thermometer to make sure internal temperature reaches 145°.

From Tawra's Inbox:

Hello ladies,

I just want to say a BIG THANK YOU for your recipe for slow cooked roast! It has been a joke in my family how truly BAD my roasts taste. My loved ones dutifully eat it because they see how hard I've worked on dinner ( plus they are nearly starved to death by the time dinner is served ) and they see the strained smile on my face as I bring their plates to the table. But even I can barely swallow the roast.

I always followed my "Better Homes and Gardens" cookbook faithfully and would try different cuts of meat, all to no avail; it still turned out so dry and tough.

Enter your help. I have been enjoying flitting about your website and finding all sorts of nuggets of advice. Then I found your recipe! This was the answer I've been searching for, lo these many years! I had been cooking it all wrong. I thought I was doomed to buying the pre-cooked roasts-in-a-bag at my local grocery store.

Now my family smiles when they smell the roast cooking as they come home from school. And I feel great knowing I have mastered one of the basic requirements of motherhood... cooking the perfect roast.

Thank you for all your great "tips" !

Sincerely,

Becky H.