This sure smells great when you walk in from work after a long day! Your meat dish and gravy are all ready for you! I have even put the meat in frozen! It always turns out so tender and nummy!
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can chicken soup
1 fresh garlic clove
Steps:
Rip out a large sheet of foil-- enough to cover the bottom of baking dish (9X13) and go over too!
I spray foil with Pam.
Place roast in center in the pan on the sheet of foil.
Cut slits in the roast and push in sections of garlic.
Pour canned cream soup over roast.
Add the Worcestershire sauce.
Sprinkle the top with onion soup packet.
Add salt and pepper.
Pull foil up and seal across top and ends making sure the roast is sealed tightly but leaving enough space above and around roast.
Now put in over at 250°F and leave in for about 10 hours (7 a. m.- 5 p. m. Just in time for dinner!).
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