Wyoming Pot Roast

My sisters Dotti and Janet found this recipe in a cookbook years ago during a visit to Wyoming. That's the only reason we call it Wyoming Pot Roast, but lots of people in our family only use variations of this recipe now. Easy prep time, but start early because it's a slow cook recipe. My favorite thing about this recipe is that the soups you use create a great gravy automatically.

Ingredients:

• 1 eye round roast - most are close in size.
• 1 pkg. lipton onion soup.
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• Optional Ingredients
  • garlic and pepper, to taste
  • 1 bag baby carrots
  • 2 cups halved red potatoes
  • 1 or 2 packages of whole mushrooms

Preparation:

1. Preheat oven to 250 degrees.
2. Line a baking pan with aluminum foil. Make sure there's extra so you can wrap the entire roast for baking.
3. Place roast in center of lined pan.
4. Add onion soup mix and both cans of soup. Put carrots and potatoes on top if you're including this option. (I usually include both as it makes an entire dinner in one pan. Add mushrooms last--1 package if using other options, 2 packages if not.)
5. If you like, a little pepper and/or garlic never hurts.
6. Fold up the aluminum foil and seal all around
7. Bake for at least 4 hours and up to 6.

Variations:

• The original recipe used two cans of cream of mushroom soup. I've also made this with two cans of cream of celery.
• I often use two packages of onion soup mix. Onion mushroom soup works well also, especially if you include mushrooms in the mix.
• If you don't include potatoes, this roast is delicious served over egg noodles.
• I've also had good luck with this recipe in my crock pot. Omit the aluminum foil and cook on Low for 8 to 10 hours, stirring occasionally.