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Beef Chuck Roast* Recipe

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This recipe for Beef Chuck Roast*, by , is from OUR FAMILY RECIPE COLLECTION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Torongeau

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs chuck roast
1 tbsp olive oil
1 large onion, chopped
1 1 oz. package dry onion soup mix
2 10.75 oz can of cream of mushroom soup
1 1/4 cups water

Optional: (I use them)
Carrots
Potatoes

Directions:
Directions:
Pre-heat your oven to 400 F.

Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.

Place the carrots and potatoes (if using) and onion around the chuck roast.

Whisk together the two soups and the water until as smooth as possible (it usually is chunky a bit, that's okay!) Pour over the roast.

Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325F.

Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.


Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
https://www.thekitchenmagpie.com/creamy-mushroom-beef-chuck-roast-recipe/

 

 

 

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