Roast (approx. 1.5 lbs roast per quart sized jar)
1 can Campbell’s cream of mushroom soup
2 cans Campbell’s cream of potato soup
2 cups Dr. Pepper (we joke that the caffeine cooks out…but, you can opt to use caffeine free)
1 package Lipton onion soup mix
1/2 – 1 tsp. Tony’s Creole Seasoning (depending on how spicy you want it)
If you were to cook this in your crock pot, you simply add all ingredients and cook on high for 4-6 hours. Serve over mashed potatoes.
However, because we eat it and LOVE it, I decided to can it.
Directions for canning:
Cut Roast into chunks (or buy stew meat, which is already cubed for you)
Put chunks of roast into clean pint or quart size jars (depending on the size of your family)
In pitcher, mix all remaining ingredients. (Multiply gravy mixture as needed for amount of roast you are canning. One batch of gravy mixture will fill approximately three quart sized jars.)
Pour gravy mixture over top of roast.
Use handle end of a plastic spatula and run it down the insides of the jar all the way around. This will allow the gravy to settle in around the roast .
Add more gravy until the jar is full, leaving approximately one inch headspace.
In small pan, boil flat lids for three minutes.
While lids are boiling, use damp cloth and wipe down rims of jars.
Place flat lids on jars, screw bands on.
Cook at 15 pounds of pressure for 90 minutes.
Store and enjoy!