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You can serve with a loaf of fresh French bread or cut your meat to put on buns. Make sure if you put on buns for a roast sandwich you dip insides of bun in the gravy! Yummy! Enjoy
Aldridge Roast
-1 chuck roast
-1 package Lipton onion soup mix
-1 can Progresso creamy loaded potato soup with bacon
-1 to 2 green onions(optional)
-carrots (optional)
-red potatoes
-1cup water
-1 bell pepper(optional)
-1 small yellow onion(optional)
-celery (optional)
Preheat oven to 357 degrees
Add seasoning to chuck roast as desired and place in 9x13 backing dish. Wash all veggies that you are choosing to add, then cut them up. I normally leave the skin on my red potatoes and quarter them. Add all the veggies you want. I also usually cut my yellow onion in 1/2 and then 1/2 half of that to separate and use us 1/2 of the onion, but you can add too and take away to accommodate your taste. Then you pour you onion soup mix over your meat and add your 1 can of soup and 1 cup of water. The water helps to create plenty of juice so while cooking keep an eye on your liquid in dish. Put all your uncooked, washed, and cut veggies in the baking dish and gently mix in. Then you bake until done. Normally takes 2 hours or so and I start out with aluminum foil over top and about half way in to cooking I uncover and flip my meat making sure there is plenty of liquid in dish and spooning over top of meat and veggies.

Servings: 4-6 depends on size of roast

Nutritional information per serving

No nutrition information available

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