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garlic stuffed roast
1 1/2 pounds beef sirloin roast
10 cloves garlic, halved
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 tablespoons Worcestershire sauce
Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit.
Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet.
Bake in a preheated oven for 8 to 9 hours.
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