This is EXCELLENT! I made some changes, though. Since I had a meeting and wouldn't be home at dinner time, I needed to make a meal in one...I used an oven bag inside a 9 X 13" pan, coated with 1 TBSP of flour. I set the roast inside the bag and topped it with about 1/4 cup of Lea & Perrins steak sauce. I mixed 2 cans of mushroom soup (instead of 1) with the dry onion soup mix and spooned and patted it over the roast. I then set 6 peeled and 1/4-ed potatoes and many baby carrots around the roast. I closed up the bag, following instructions included with bags. I baked it at 325 degrees for 2 3/4 hours. The vegies were perfect and the meat was tender. The gravy was AWESOME! My family LOVED it and I enjoyed it VERY MUCH, even though I had to eat it reheated! Thanks, Lynn, for a GREAT recipe to build on!
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This is EXCELLENT! I made some changes, though. Since I had a meeting and wouldn't be home at...