It hasn’t quite cooled off the way I really love for fall, but I’m starting to move to fall dishes for dinner already. Who doesn’t love warm comforting food on a chilly October evening? Well, one of the best recipes passed down from my mother is my favorite “mushroom roast”. Growing up, this was a Sunday supper, but I’m good with it any day of the week. It’s outstanding with a touch of smoke cooked in a cast-iron dutch oven over the campfire or just as good in your oven. Either way, it’s really easy and awfully good!
BEEF ROAST WITH MUSHROOM GRAVY
- 4-5 Lbs. Beef Chuck Roast
- 1 Envelope Onion Soup Mix
- 2 Cans Cream of Mushroom Soup
- 1 Pint Sliced Button Mushrooms
- Place roast in a dutch oven or heavy roasting pan.
- Dust roast with onion soup mix and then toss mushrooms in and around the roast.
- Spread both cans of cream of mushroom soup over roast and mushrooms.
- Cover and cook for 3-4 hours at 325 degrees until fork tender.
- Skim fat from top of cooking liquid. Remove roast and pull apart into large chunks with two forks.
- Serve roast on top of mashed potatoes or egg noodles and cover with thick mushroom gravy.
This rich meaty dinner will definitely satisfy your fall/winter hunger. Even if you’re only cooking for two, it makes great leftovers for open-faced sandwiches the next day. You can also double this for a large crowd and cook two roasts in one large roasting or foil pan – thinking ahead for the holidays already! Give it a try and make this Sunday supper an everyday meal for your family. Dig in and enjoy!