Pot Roast in Foil

"Well, after reading all the reviews for this recipe, I decided to try this one for my first attempt at a roast...and it was well worth it! I did make a few changes...used a sirloin roast, used a oven ..." See morebag instead of foil, used a spice rub for the meat, used 2 cans of soup, and spiked the soup/onion mix with a few healthy doses of Worcester sauce...threw in a few redskinned potatoes quartered, a couple small onions...baked at 325 for the full 4 hours, and it was a HUGE HIT! The meat was so tender, juicy and flavorful...and the gravy was out of this world, use 2 cans soup for extra gravy, you wont be sorry! Thanks for a great recipe Lynn!"

"This is EXCELLENT! I made some changes, though. Since I had a meeting and wouldn't be home at dinner time, I needed to make a meal in one...I used an oven bag inside a 9 X 13" pan, coated with 1 TBSP ..." See moreof flour. I set the roast inside the bag and topped it with about 1/4 cup of Lea & Perrins steak sauce. I mixed 2 cans of mushroom soup (instead of 1) with the dry onion soup mix and spooned and patted it over the roast. I then set 6 peeled and 1/4-ed potatoes and many baby carrots around the roast. I closed up the bag, following instructions included with bags. I baked it at 325 degrees for 2 3/4 hours. The vegies were perfect and the meat was tender. The gravy was AWESOME! My family LOVED it and I enjoyed it VERY MUCH, even though I had to eat it reheated! Thanks, Lynn, for a GREAT recipe to build on!"

"Oh, boy, was this good! It was also very, very easy to prepare. My husband loved it, and I ate the left overs for three days while he was out of town. I added sweet onions, potatoes, and carrots..." See more around the roast, inside of the foil, and also doubled the gravy recipe, as others recommended. Also, I did not cook it as long as was recommended, only until a meat thermometer registered an appropriate temperature for medium rare beef. It came out very tender! My foil was apparently not tight enough to hold all of the juices in, but it ended up being a good thing, as the thinner juices that ran out were a perfect complement to the beef (almost like 'au jus'), while we thought the thicker gravy was excellent to pour over the veggies. This is a DEFINITE keeper, and I can't wait to make it again!"