Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings
I will never get tired of recommending this recipe to my friends. It is just too perfect and everyone deserves to taste perfection! Try this recipe now and I promise you that you are going to love it! Have a blessed day, friends. Enjoy!
Ingredients:
1 tbsp olive oil
1 large yellow onion, chopped
5 lbs. chuck roast
one 454 grams package of white or cremini mushrooms
two 10.75 oz. can of cream of mushroom soup
1 ¼ c water
One 1 oz. package dry onion soup mix
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place a large skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the chuck roast and cook each side for a few minutes until brown.
Transfer the roast into a Dutch oven.
Scatter the onions and mushrooms all over roast in the Dutch oven.
In a mixing bowl, add the soups and water. Stir until well blended.
Pour the mixture on top of the roast.
Cover the Dutch oven, then put it inside the preheated oven. Cook the roast for about 20 minutes.
Reduce the heat to about 325 degrees F, then cook the roast for another 4 to 5 hours or until fork-tender.
Remove from the oven, then transfer the roast onto a clean serving plate.
Serve with gravy and enjoy!
To Make the Gravy:
In the empty skillet, add the onions and mushrooms. Stir until well mixed.
Add beef broth and scrape the bottom of the skillet to get the browned bits. Add butter and allow it to melt.
Serve with the roast.
Notes:
You can cook them in a slow cooker. Just follow the steps above, then cook for about 8 to 10 hours on a low setting or until the roast is fork-tender.
Nutrition Facts:
Serving: 8g, Calories: 781kcal, Carbohydrates: 13g, Protein: 77g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 273mg, Sodium: 1794mg, Potassium: 1419mg, Sugar: 2g, Vitamin A: 50IU, Vitamin C: 0.7mg, Calcium: 92mg, Iron: 8.4mg
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