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Ingredients
- 1 (3 to 4 lb.) beef arm roast
- 1 can chicken gumbo soup
- 1 1/2 cans water
- 1 envelope dry Lipton onion or onion mushroom soup mix
Method
- Lightly flour and brown roast in 2 tablespoons oil.
- Put in Dutch oven or deep kettle; sprinkle with dry soup mix and pour can of soup over top, then 1 1/2 cans of water.
- Cover and bake at 275° for 4 to 5 hours until tender and falls apart.