1 26 oz. can cream of mushroom soup
26 ozs. water
1/2 tbs. garlic powder
1/2 tbs. salt
1/2 tbs. black pepper
1 1/2 tbs. dijon mustard
1 1/2 tbs. kitchen bouquet
Put everything in a blender, but only use half of the water while blending, otherwise you’ll wind up with a big mess! Blend thoroughly and transfer to
whatever container you’re gonna place the roast in. Add the rest of the water. I use this for a 4 plus pound boneless roast. I like to let the roast marinate in the gravy overnight in a big ziploc bag and then cook it the next day along with the gravy on low heat for a long time. This is a great gravy for roast beef. The taste is fabulous and after the long marination time and slow cooking time, the roast beef just falls apart and melts in your mouth.