Judy Haffner wrote:
> I rarely ever buy a beef roast of any kind anymore, as to me they just
> aren't the same quality of meat they use to be, or else my taste buds
> have changed drastically. If I do buy one, I have two ways I prefer to
> prepare them, and both recipes are hard to beat, IMO.
>
> Soup haters need not bother to look at the recipes, but instead go on
> to the next post! :-) I will not eat a bowl of canned soup for love
> nor money, but have always liked cooking with it, and prefer
> Campbell's Healthy Request cream soups.
>
> Dill-icious Pot Roast
>
> 4 slices bacon
> 1 tsp. lemon-pepper seasoning
> 1 can golden mushroom soup
> 1/2 cup chopped dill pickles
> 2 tsp. Worcestershire sauce
>
> Fry bacon until crisp; drain and crumble; set aside. Sprinkle both
> sides of roast with lemon-pepper and brown in bacon drippings.
> Combine soup, dill pickles and Worcestershire sauce and pour over
> roast, after draining it. Cover and simmer about 2-1/2 hours, until
> tender (I do this in a electric skillet). If it gets too dry during
> cooking, add a little water. Sprinkle with bacon. Skim fat from
> liquid and thicken to make a delicious gravy.
> .......................................
>
> This is the one I use if are going to have a busier than usual day, or
> be gone for most of the day, OR just because it makes such a moist
> tender roast, and doesn't heat the house up either, so can make it,
> even in the heat of the summer!
>
> Workperson's Roast
>
> 1 roast (I've used beef, moose and deer for this)
> 1/2 pkg. dry soup mix (I prefer Beefy-Onion)
> 2 tbsp. Worcestershire sauce
> 1 can Cream of Chicken soup (or any kind of cream soup)
> Slivers of fresh garlic
> 3/4 soup can water
> Seasoned pepper, to taste
>
> Place meat in Crock Pot. Cut slits in meat and push slivers of garlic
> in (the more, the better!). Sprinkle with seasoned pepper. Pour cream
> soup over meat; pour Worcestershire sauce over soup. Sprinkle dry
> soup over that. Pour water from can on bottom of pot. Cook all day on
> low till fork tender. Can also cook in the oven (250º for about 10
> hours, if desired) but if do that, use a large sheet of heavy-duty
> foil, and prepare as directions above. Seal foil around meat to
> cover, leaving space around and above top and place in a baking pan.
> Thicken the juices for the best gravy EVER!
>
> Judy

Thanks! There was a slight difference between the two I bought. They were
worded slightly differently I could tell that the one was better quality by
looking at it and indeed it was. But the store didn't have two of the same.
Both were very good though.