Super-easy, delicious and tender roast that makes its own gravy. Put it in when you leave for work, and dinner is done when you get home.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit.

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  • Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet.

  • Bake in a preheated oven for 8 to 9 hours.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

315.1 calories; 31.8 g protein; 13.6 g carbohydrates; 73.6 mg cholesterol; 1256.4 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2006
The only thing I did differently was use the slow cooker. I did not add any water it was superb....Note...You do not have to add liquids to a slow cooker. I make baked potatoes that I cook all day in the cooker and never add a drop of liquid. They are the best baked potatoes ever..Back to this recipe...I love all that garlice. This was all I hoped it would be. Read More
(22)

Most helpful critical review

Rating: 3 stars
10/19/2002
This was certainly a tasty recipe however I think next time I would use a less tender cut of meat such as rump or chuck. Indeed the sirloin roast fell apart but I am not fond of the stringy texture it had. I like to slice my pot roast not peel it! This would be better for a cheaper cut of meat. I also browned my roast first and added small potatoes onion and some whole fresh mushrooms to the baking bag. Read More
(10)
34 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/15/2006
The only thing I did differently was use the slow cooker. I did not add any water it was superb....Note...You do not have to add liquids to a slow cooker. I make baked potatoes that I cook all day in the cooker and never add a drop of liquid. They are the best baked potatoes ever..Back to this recipe...I love all that garlice. This was all I hoped it would be. Read More
(22)
Rating: 5 stars
11/15/2006
The only thing I did differently was use the slow cooker. I did not add any water it was superb....Note...You do not have to add liquids to a slow cooker. I make baked potatoes that I cook all day in the cooker and never add a drop of liquid. They are the best baked potatoes ever..Back to this recipe...I love all that garlice. This was all I hoped it would be. Read More
(22)
Rating: 5 stars
09/30/2004
This was full of flavor and VERY EASY to make. However we found it to be too salty. In the future I think I would add beef broth (I would pick low sodium) like another reviewer did in order to cut down the concentration of the dry soup mix. Or you can cut back on the amount of dry soup mix you put in. Either way I certainly will be making this again! I just need to tweak it a little to my taste. Read More
(14)
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Rating: 5 stars
12/06/2003
Also great done in the slow cooker on low for 8-9 hours. Read More
(11)
Rating: 3 stars
10/19/2002
This was certainly a tasty recipe however I think next time I would use a less tender cut of meat such as rump or chuck. Indeed the sirloin roast fell apart but I am not fond of the stringy texture it had. I like to slice my pot roast not peel it! This would be better for a cheaper cut of meat. I also browned my roast first and added small potatoes onion and some whole fresh mushrooms to the baking bag. Read More
(10)
Rating: 4 stars
07/02/2008
I didn't trim the fat because there was not that much plus the fat adds flavor used 2 cans of soup because knew from experience it would be too salty. If using one can of soup only use 1/2 of the dry soup mix. Loved the strong garlic flavor! Read More
(7)
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Rating: 4 stars
02/20/2008
Really good garlic flavor. We loved that part. I'll probably use my usual herb rub next time with garlic stuffed in it. The gravy was too salty. I should have listened to others and used less onion soup mix. We ate it though. Read More
(6)
Rating: 4 stars
08/29/2002
I put the roast in the crock pot all day instead of the oven. The family liked it but felt there was too much garlic. Next time I will only use half of the called for garlic. Read More
(6)
Rating: 5 stars
03/09/2006
Wow this recipe is wonderful and filling my husband was in awe. I used a 1 1/2 lb chuck roast and only 4 garlic cloves sliced in half and slow cooked for 8 hours. Read More
(5)
Rating: 5 stars
12/20/2003
Wow it is very rare that I come across a recipe that my husband myself and all three kids love but this is one! I cooked it on low in the crockpot all day while at work. It makes a delicious gravy! Read More
(5)