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

Ingredients

• 4-5 Lbs. Beef Chuck Roast
• 1 Envelope Onion Soup Mix
• 2 Cans Cream of Mushroom Soup
• 1 Pint Sliced Button Mushrooms

Instructions

• 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!