Beef Veal: Working Mom's Roast by Recipe Cottage

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	Working Mom's Roast

		Working Mom's Roast 4-5 lb. beef roast 1 pkg. dry onion soup mix 1 can cream of mushroom soup 1 tablespoon Worcestershire sauce onion, cut into rings, if desired potatoes, cut into wedges (peeled or unpeeled) peeled carrots, cut into 2" lengths Place roast in heavy duty aluminum foil. Pour the cream of mushroom soup over top and "frost" to coat the meat. The rest will fall onto the foil, which is ok. Add the Worcestershire sauce and sprinkle the package of dry onion soup over all. Add the onion, potatoes and carrots and wrap all tightly in the foil, leaving space above and around the roast. Place in a cake pan (to catch any drippings that might leak out)and put in a 250 degree oven to roast for 10 hours. The roast will be tender and the gravy is made! When I was a teacher, I would use this recipe a lot. The meal would be ready to serve by supper time and I didn't have to do anything extra! Now that I'm retired, I still use it if I'm going to be gone all day. I have also made this for large church dinners and it's a huge success.