Received from Paula Halabut
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
Place 30×18-inch piece of heavy-duty aluminum foil in baking pan, 13×9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.
Cook in 300°F oven for 4 hours.
Makes 8 to 10 servings.
I love this recipe. I have been fixing my roast with the cream of mushroomn soup and dry package of onion dip mix for at least 10-15 years. My husband does not like any kind. The only thing different that I use is a glass baking dish with a foil cover. I cook it at 350 for the weight of the roast 30 minutes per pound.
I also do this with a roast that is not fully thawed out adding about 15-30 minutes depending on the size.
Our family agrees with a similar receipe called “No Peek Beef”. My mother who is going to be 91 in June has been making this family favorite for over 30 years with a few slight diferences - we use eye of the round (generally 2-3 lbs) and about half of the dry onion soup mix and an addition of of 2 Tbs of Worchestershire sauce and wrapped in heavy foil and placed in a shallow metal baking pan and cooked for 8 hours at 225 degrees (during hot weather we cook the meat overnight). The gravy is an added bonus. The meat is either fresh or thawed - when my mother first tried it with only partially thawed meat and a Pyrex glass dish - the dish cracked so since we have always used thawed meat. Any left over meat also makes for great Beef Hash.