Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffee & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
16 servings, 1/16 recipe (122 g) each
Read MoreRead Less
Tap or click steps to mark as complete
Serve with a hot steamed vegetable and crisp mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.
Recipe can be prepared 1 to 2 days in advance. Bake and slice meat as directed. Return meat to roasting pan; cover with drippings. Refrigerate until ready to serve. To reheat, bake, covered, in 350°F oven 1 hour or until heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for a 50th wedding anniversary party but I did not use the onion soup mix because my sister is celiac, so I made my own onion broth from boiled onions and some seasoning and made that into a marinade. Cook it in a 325 degree oven for 3 - 31/2 hours, fall aparty tender and lots of gravy to go with it. It was a big hit.
Made this recipe and followed "a cook"'s suggestion and used lower sodium products. It turned out absolutley amazing! I served it with the Bacon and Maple Scalloped Potato recipe on this site and the whole meal was a keeper!