Ernie'S Pot Roast

• 4 to 6 lb. rump or bottom round beef roast
• 1 pkg. dry onion soup mix
• 3 Tbsp. A. 1. sauce or 57 sauce
• onions, chopped
• parsnips
• 2 cans golden mushroom soup, undiluted
• carrots, peeled and chopped
• potatoes, peeled
• any vegetables you wish to add

1. On a large piece of heavy-duty foil, pour 1 can of soup in the middle; place the roast on top of it.
2. Pour the second can of soup over the roast then the dry soup mix and A. 1. sauce.
3. Put the potatoes, carrots, onions and parsnips around the edge of the roast.
4. Bring the foil up and seal all edges tightly about 6-inches above the roast to form a little tent and no moisture will escape.
5. Bake at 350u0b0 for 3 to 4 hours.
6. This roast can also be done on a grill.
7. Also makes its own gravy.
8. Serves 4 to 6. Just toss a salad and enjoy!!

rump, onion soup, a, onions, parsnips, golden mushroom soup, carrots, potatoes, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436717 (may not work)