On Thu, 2 Nov 2017 12:24:59 -0700 (PDT), ImStillMags
> wrote:

>On Thursday, November 2, 2017 at 9:49:05 AM UTC-7, U.S. Janet B. wrote:
>> I was thinking about my mother and some of her favorite Sunday meals
>> for after church. One was the Lipton Onion soup pot roast. I never
>> had anything to do with putting that together. I looked on the 'Net
>> but can't find the recipe. Does anyone remember how this was done?
>> There's probably better 'Net detectives than me.
>> Thanks
>> Janet US
>
>I remember making this as a teenager when my Mom broke her leg and I had to cook. Did it in foil with a can of cream of mushroom soup and the soup mix.
>
>I've refined it through the years and now my favorite is in a dutch oven on the stovetop or in the oven. I use a nice thick chuck roast, browned well, one packet of soup mix, a cup or so of a good red wine, a cup or two of beef stock, black pepper and a bit of thyme. Cover and simmer on the stovetop or bake in the oven, your choice, until the roast is completely tender. Remove roast, reduce the liquid a bit, add the can of cream of mushroom soup and mix thoroughly, simmer a bit to thicken. Makes the best gravy/sauce.
>
>Now I'm hungry for this......need to go get a chuck roast !!!! LOL

that sounds really good. Thanks, I'll try that.
Janet US