Wine Glass Ranch Roast

By Edith Wearmouth, owner of WineGlass Ranch

On days that we are working cattle I have always found it very difficult to be out of the house by 8:00 a.m., work in the corrals until lunch and then have a big hot meal on the table when we break at 12 o’clock (or 1 p.m. or whenever a break presents itself. How do you gauge something like that?) And perhaps your crew isn’t keen on “casseroles”! Here is what we came up with.

Take a 3 to 5 lbs “lesser cut” (Blade roast, etc.) thawed roast and set on foil.

Sprinkle 1 package of onion soup mix over the roast. Wrap roast VERY well in foil so no juice escapes. (I use several layers of foil) Place in oven.

If you are going to leave the house at 8:00 a.m. and want the roast done by noon(ish) cook at 325°F, or if you’d rather have the roast ready for supper use a frozen roast and put it in a 300°F oven.

When you come back into the house — mix drippings with 2 (10 oz) cans of mushroom soup (don’t add water) for a gravy. Delicious!

Have some buns on hand, and maybe a salad or veggies. Have your dessert ready the night before.

You can also do the whole thing in a crock pot — just tent with foil if the lid doesn’t fit tightly.

And if something goes sideways (that DOES happen occasionally!) and your crew doesn’t get in on time, it doesn’t matter. It can just stay in the oven and simmer away.

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