(4-6 servings)

2-3 lb. Roast (any kind)
2 small cans (or 1 large can)
Campbell's Cream of Chicken Soup
1.5 cans water
Seasoning salt

In a roasting pan, spread 1 can of soup. Place the thawed roast on top. Sprinkle top of roast with seasoning salt and pepper. Take the second can of soup and put around the outside edges of the roast, then add 1.5 cans of water around the outside edges. Put a lid on and put it in a 275-300°F oven.

Check the roast in about 3 hours to see if you need more liquid depending on what you use the sauce for (I put it over mashed potatoes, or add noodles, or vegetables) at this time add more water if necessary. when you can stick a fork in it and it falls apart, you know it’s done. Yum Yum - enjoy!

Copyright 2010 - Big Shaggy Buffalo Ranch - 6569 State Route 55 - Urbana, Ohio 43078 - (937) 788-2333