Velma'S Soup Roast
Velma's Soup Roast is a tender, flavorful beef dish cooked with onion soup mix and cream of mushroom soup, perfect for comforting family dinners or special gatherings.
Ingredients
Instructions
- Cover the bottom of a roasting pan with foil, leaving generous overlap.
- Sprinkle half of the dry onion soup mix over the foil and half of the can of cream of mushroom soup.
- Lay the beef roast on top of the foil and sprinkle the remaining dry onion soup mix and pour the remaining mushroom soup over the meat.
- Fold the foil over the top of the roast and seal it airtight.
- Bake in a 300°F oven for 3 hours or until the meat is tender and cooked through.
- Let rest briefly before serving; the beef will produce its own gravy.
Tips & Substitutions
For enhanced flavor, consider marinating the roast overnight in the soup mixture. If you don't have dry onion soup mix, you can substitute with a combination of onion powder and salt. To thicken the gravy, whisk in a little flour or cornstarch towards the end of cooking. This recipe is similar to American recipes that utilize simple, hearty ingredients.
Serving Suggestions
Serve this delicious roast with creamy mashed potatoes or rice to soak up the flavorful gravy. Steamed green beans or a fresh garden salad complement the dish nicely. For a comforting twist, try pairing it with Shepherd'S Pie (Low Calorie) for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup roast in a covered baking dish in the oven at 250°F until warmed through, or reheat in the microwave until hot, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Velma'S Soup Roast contains roughly 439 calories, with 19g protein, 30g carbohydrates, and 27g fat. It is an excellent source of protein (38% of the Daily Value) and iron (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2806mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or sirloin, but cooking times may vary. Ensure the cut you choose is suitable for slow cooking to achieve tenderness.
Is it possible to make this soup roast in a slow cooker?
Absolutely! Simply layer the ingredients as described in a slow cooker. Cook on low for 6-8 hours or until the meat is tender. This method retains moisture and intensifies the flavors.
Can I add vegetables to the roast?
Yes, adding root vegetables like carrots, potatoes, or onions can enhance the dish. Place them around the roast in the pan, allowing them to absorb the flavors while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).