Recipe(tried): Natural Chuck Roast with Mushroom Soup and Dry Onion Soup Mix

Recently we started using natural beef and pork the few times of month we eat it. (No antibiotics, growth hormones, etc. given to the animal). Tho it's much more costly, we feel a lot better afterwards. So when my Dad asked for "Stringy Meat", what my brother always called Mom's Chuck Roast in Foil, my DH said he would kick in the extra cost if I would go to Wild Oats or somewhere and purchase a natural roast. It was great, with leftovers for Dad to enjoy after we left.

Natural Chuck Roast with Mushroom Soup and Dry Onion Soup Mix

One 4 1/2 -5 lb natural beef chuck roast, butterflied if necessary to about 2-3 inches thick
(the one I used ended up being two pieces I butterflied, just depends on how butcher cuts it originally)
1 can reduced fat mushroom soup (I added a 2nd can so it would make more gravy)
1 envelope dry onion soup mix
piece of heavy duty foil large enough to wrap roast in
Pam

Spray foil with Pam to discourage roast from sticking. Lay roast on foil and spread one or two cans of mushroom soup over. Sprinkle with dry onion soup and wrap roast in foil, sealing seams tightly. (I usually turn the sealed ends up, it seems to help discourage leaking.) Spray a baking pan large enough to hold roast with Pam. (This helps if you DO have a leak!) Place in 350 degree F. oven and reduce heat to 325 degrees F. Bake for 3 1/2 to 4 hours, or until roast falls apart. If you open foil and roast is not yet tender, re-seal tightly and return to oven.(If foil rips, just cover entire top of pan with foil, no need to remove foil on roast, sealing tightly) Continue baking until roast is tender) Remove roast from foil to serving platter and keep warm. Pour gravy from pan into gravy boat, or if desired, dilute slightly with a bit of water to cut richness of gravy. Serve with mashed taters. True comfort food!!