Here is another freezer meal! This one is a newer one for us. I got it from my friend Rebecca who got it from her mom. It is SO easy and takes no cooking on cooking day. Just wrap it up and freeze it!
When it's finished, the soups have turned into a delicious gravy!
Ingredients:
2 4lb Beef Chuck Roast (Pork Shoulder/Boston Butt Roast would work too!)
4 cans Cream of Mushroom soup
2 packets dry onion soup
On cooking day:
Lay out a big enough sheet of tin foil to wrap up the roast with the topping
Lay the roast on the tin foil
Spread in layers the soups on top of and down the sides of the roast
Wrap tightly in the foil
Label & Freeze
To serve:
Thaw 24+ hours in the fridge
Place roast still wrapped in tinfoil in a 9 x 13 pan
Bake at 275-300 degrees for 4.5-5 hours
Recommended side dish: Baked potatoes
Figure 1/2 to 1 lb of meat per person.
sounds good, i'll have to try that one! i've been experimenting with recipes lately, and i always love finding one that doesn't take many ingredients :)
ReplyDeleteSo glad you like it! Yum....makes me want to go make it right now :)
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