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
- 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.
- Place roast on large sheet of aluminum foil. If you use salt and pepper use it now on the roast.
- 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.
- 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.