Judy Parry
| Ingredients: 1 10-3/4 oz. cream of mushroom soup 1 pkg. dry onion soup mix 1 l0-3/4 oz. beef gravy (Franco American) 1/2 c. brown sugar 3 T soy sauce 1 T Worcestershire sauce 3-4 lbs. pot roast Directions: Mix together ingred. and pour over roast. Cook on low heat for 12 hours or high heat for 6-7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture. |
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