On Sun 05 Mar 2006 06:25:20a, Thus Spake Zarathustra, or was it MaryL?

> That sounds exactly like the way my mother used to make her roasts.
> They were wonderful -- and, as you said, falling-off-the-fork-tender.
>
> Now, a question for you: I can't remember if she mixed the onion soup
> mix (she used Lipton) with water or simply added the dry mix and counted
> on juices from the meat to make the liquid. I would like to make one
> soon and would like to try to "emulate" hers. Do you add liquid?

No, as stated, you do not add water. I usually put a light sprinkle of
Worcestershire sauce or soy sauce on it, but other than that it goes in dry.
There will be sufficient liquid for a gravy base when the roast is done. You
will need to add water at that point because the flavor is concentrated. I
can usually expect enough to make 2-3 cups of gravy, or sometimes even more.

--
Wayne Boatwright o¿o
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BIOYA