Mushroom-Onion Beef Roast

15 Oct

Chuck roast rolled up with mushrooms and onions and slow roasted in a cream of mushroom and Lipton onion soup sauce.

-By Carrie (Strommen) Lennie


1 4-lb chuck roast, sliced into thin rectangle (so it can be rolled up into one roast)
1 cup chopped onion
1 can sliced mushrooms, drained
1 pkg dry onion soup mix
1 can cream of mushroom soup
Salt and pepper to taste


  1. Lay meat out flat. Lay mushrooms evenly over the meat and a layer of chopped onions. Tightly roll the meat up into a log. Hold meat in place using metal pins or string.
  2. Place roast on large sheet of aluminum foil. If you use salt and pepper use it now on the roast.
  3. Combine cream of mushroom soup with dry onion soup mix. Cover meat with ½ of the mixture. Turn over and cover with remaining soup mixture.
  4. Bring up side of foil and cover tightly. Bake at 325 degrees for 3-4 hours or until tender. You can also cook it in a casserole dish with a tight-fitting lid.
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Posted by on October 15, 2011 in Main Dishes


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