Fail Proof Roast and Gravy

• 2 pounds Beef Or Pork Roast
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can (10 Oz. Size) Cream Of Celery Soup
• 1 envelope Brown Gravy Mix (1 Ounce Packet)
• 1/2 cups Water

1. Preheat oven to 350.
2. Place roast in a heavy, oven-safe pot with a lid.
3. You can use any size or type of roast.
4. The only thing that changes is the cooking time.
5. After the roast is in the pot, add just a bit of water (should come about 1/2 inch up the side of the pot).
6. Then, salt and pepper the roast.
7. I tend to go easy on the salt because of the salt in the gravy mix.
8. In a small bowl, combine the two soups and the packet of gravy mix.
9. You can use reduced-sodium gravy mix as well.
10. Also, I use low-fat, reduced-sodium soups, and they work great.
11. After the soups and gravy are mixed together, pour the mixture over the top of the roast.
12. Make sure the roast is completely covered with the mixture.
13. Cover with a lid, and place in the oven for 2 hours to start.
14. The roast should be fork tender when done so if you need to cook it longer, do it.
15. The key is that its done when its fork tender so keep checking it once you pass the 2 hour point.
16. Serve with mashed potatoes.

beef, cream of mushroom soup, cream of celery soup, brown gravy mix, water

Taken from tastykitchen.com/recipes/main-courses/fail-proof-roast-and-gravy/ (may not work)