RETRO ROAST BEEF RECIPE HELP
Don't laugh guys. Back about 3 decades ago I had a girlfriend that made a 7-bone roast with Campbell's Cream of Mushroom Soup and Lipton Onion Soup Mix. She got this recipe from her mom and I don't know where it originated. It was, as I remember, darned tasty for dinner and made great sandwiches and (Americanized) tacos the next day. Any help that you can offer about how I can recreate this recipe would be appreciated. Thanks!
P.S. Was covered with Al foil and cooked in the conventional oven. Thanks to pikawicca and village eejit for the crockpot recipes, I'll get out my not used in decades crockpot and try these too!
The version I have dates back more than 40 years and is a 4 lb. boneless chuck roast done in a foil pouch with cream of mushroom and Lipton's.
As prepared (1 can cream of mushroom, 1 can Lipton's, 4 lb. boneless meat), it's way too salty for me, so I bump the meat to 6 lb. and use reduced sodium cream of mushroom.
And, although I enjoy rich gravies, the fat in chuck roast makes this gravy incredibly fatty, I end up removing the meat, chilling the gravy overnight and skimming the fat. I also usually thicken the gravy a bit with an arrowroot slurry.
I'm also not a fan of the taste I get when aluminum reacts with salt, so I've taken this from a makeshift aluminum pouch to a stainless casserole.
If you want my 40+ year old recipe (boneless chuck roast), I've got it taped to one of my cabinets. I haven't documented my changes and I probably never will- with a written recipe I might be encouraged to make this more often- even with the tweaks, this is such a salt/msg/fat fest that the less I make this, the better. It's also surprisingly expensive, even with chuck roast on sale for $1.99/lb- mainly due to the incredibly poor yield from the fatty chuck. 6 lbs. of 80/20 ground chuck will give me 10 meals, but I'm lucky if I get 4 meals out a 5 lb. boneless chuck roast.