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Granny's Sunday Roast Recipe

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This recipe for Granny's Sunday Roast is from Granny's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• Large bottom round or rump roast
• 2 cans cream of mushroom soup
• 2 of empty cans from soup of water
• Garlic salt
• Salt & pepper tt
Directions:
Directions:
Her methods of preparation……..”tender loving care”…..

Day before serving: Will need a large, heavy roasting pan with lid to bake slow and low.

1. Oil the bottom of your large roasting pan and heat on med. High.
2. Flour all sides of roast and sear (browning) all sides. This step will assure that roast juices will not escape from roast, drying it out. Turn off heat.
3. Add 2 cans soup and water, pouring around roast.
4. Place lid on and bake in oven on 300, or lower, for 3-4 hours. You can check tenderness of roast with a large cooks fork to make sure it is good and tender.
5. Once tender, remove roast from pan, reserving juices/gravy, and place on a cooling rack to cool.
6. Wrap roast in tin foil and place in refrigerator until next day.
7. Store gravy in separate container in refrigerator.
8. Next day, remove roast from refrigerator and slice cold roast very thinly.
9. Sprinkle each slice of roast with garlic salt, salt and pepper
10. Layer slices in Pyrex dish
11. Pour gravy over sliced roast and bake on 225 for about 3 hours (Granny does this step while she is at church)
Number Of Servings:
Number Of Servings:
8 or more
Personal Notes:
Personal Notes:
Granny cooks roast the day before so she can slice it thinly while cold.

 

 

 

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