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1
preheat oven to 350.
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2
remove strings from roast.
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slice roast about 1/4 inch thick slices.
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4
if you accidentally go smaller or bigger that's ok as long as its close.
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5
if you have a meat slicer.. use it.
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6
its easier.
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in a large mixing bowl.
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whisk together the soup mix,.cream of mushroom and a full can of water.
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( fill soup can with water 1.5 times, scrape sides and dump in)
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grab a large roasting or baking pan and put a small layer of your soup mix on bottom of pan to just barely cover it.
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start layering your sliced meat across bottom and keep going until your half way through.
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spread your drained can of mushrooms across the Top.
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(optional, I just like mushrooms)
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continue to layer your meat until you have no more left.
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take the rest of your soup mix and pour over the meat until it is Just about covered.
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cover.entire pan with foil.
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if you have a pan with a lid use it.
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(yea i'm telling you what to do.. :) lol.)
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place pan on middle oven rack in preheated oven.
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bake for 1 hour then flip and stir the meat well.
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place back into oven.
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cook for an additional 2 to 3 hours.
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stirring and flipping every half hour.
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beef is done when nice and tender.
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total cook time should be about four hours.
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when beef is done remove from oven.
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place in to a big bowl and serve with sinkers.
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( see recipe I have listed for sinkers) also good with egg noodles or mashed potatoes.
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hint: beef is easier to slice when still partially frozen.
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30
hint: after about 3 hours from start of cooking u may add salt and pepper to taste.
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however I do not as I think it has enough flavor.
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32
serves about 8-10 people.
