Roast with Brown Gravy

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"This recipe is to feed a large group and some of it can be frozen to use later. It makes gravy from soups, so the end product is always the same."
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3.7 hrs 0 servings yields 12-16
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Original recipe yields 0 servings



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  1. In a sixteen quart roaster, mix all the ingredients except the roast. Dilute with water to the consistancy you prefer
  2. your gravy. DO NOT ADD ANY SALT--the soups have a sufficient amount. Place the roast in the gravy mix and spoon some of it over the top of the roast.
  3. Cover, and place in a 350 degree oven
  4. for 1 1/2 hours. Remove and turn roast.
  5. Place back in oven for 1 hour. Remove
  6. the roast from the gravy to a carving
  7. board and slice across the grain in 1/4
  8. to 3/8 inch slices. Place back in the
  9. gravy, cover and cook 45 minutes to one
  10. hour depending on how much roast you have. Let cool down, and bag roast
  11. and gravy together, removing as much
  12. air as you can. Will keep 6 months or
  13. longer in the freezer. Very good with
  14. a baked potato and the gravy goes good
  15. with breads.