Sharon’s Roast

With a few added touches I followed this recipe to the letter. My extras are in bold
print. (Original recipe from

I put the meat (partially wrapped in tin foil) in my cast iron cooker and added a
half cup of water in the bottom of the cast iron pot, added the other
ingredients, covered the meat with some sliced up garlic, pulled the foil up
around the roast as much as possible, covered the pot and it it go. One hour
before it was done I added cut up potatoes, you can do carrots too. It
was so tender and juicy – and oh so easy – yummm.

3 lbs. chuck roast (about 2 inches thick)
2 tbsp. A-1 Steak Sauce
1 env. onion soup mix
1 (10 1/2 oz.) can mushroom soup

Place the chuck in the center of extra wide, heavy foil in a roasting pan. Brush the
meat with A-1 Steak Sauce and sprinkle the onion soup mix over it. Then spread
with the mushroom soup. Wrap loosely in foil and bake at 350 degrees for 2 1/2
to 3 hours. Makes 6 servings.

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