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Ingredients
- 4 x -6 lb beef roast (use a cheap cut of meat)
- 2 can cream of mushroom soup
- 2 pkt dry onion soup mix
- 6 Tbsp. Worcestershire Peeled whole garlic cloves
Directions
- Cut slits in the roast; stuff each slit with a garlic clove. Use as much garlic as you enjoy-I load it up! Put roast into a roasting pan/dutch oven/etc.
- It would even work in the slow-cooker (crock-pot). (Anything with a tight sealing lid.) Empty mushroom soup on top of roast, sprinkle dry onion soup over and then top with Worcestershire. Do not worry about mixing it. Cover and put into the oven at 150 degrees for 10 hrs. I usually prep this the night before, pop it into the oven at 7 am and it's ready when you get home from work around 5 pm (and your house smells awesome!). You will have a wonderful tender roast with roasted garlic in it and a very tasty mushroom and onion gravy. Serve with potatoes of choice.
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