ROAST WITH ONION SOUP MIX IN OVEN RECIPES

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OVEN OR SLOW COOKER CREAMY MUSHROOM BEEF CHUCK ROAST ...



Oven or Slow Cooker Creamy Mushroom Beef Chuck Roast ... image

A typically tough chuck roast is magically turned into one that it so tender, it falls apart when pulled with a fork. It comes with a creamy mushroom and onion gravy that is so good, you will want to double it.

Provided by Faxo

Prep Time 5 minutes

Cook Time 5 hours

Number Of Ingredients 7

5 lb. chuck roast
1 T. olive oil
16 oz. package white or cremini mushrooms
1 large yellow onion, chopped
1 oz. package dry onion soup mix
2 - 10.75 oz. cans cream of mushroom soup
1 1/4 c. water

Steps:

  • Preheat oven to 400 degrees. Add olive oil to a skillet or Dutch oven; place over medium heat. Add chuck roast; brown on all sides. Place into a lidded roaster or keep in the Dutch oven. Place mushrooms and onion around roast. Whisk together the canned soup, dry onion soup mix and water until as smooth; pour over roast. Cover roaster/Dutch oven; place in oven. Cook for 20 minutes; turn oven down to 325 degrees. Cook for 4-5 hours until roast pulls apart easily with a fork. Remove from oven; plate; cover to keep warm. Whisk together mushrooms, onions and pan drippings to make a gravy. Serve gravy over the beef. 8 servings. Slow Cooker Option: Heat a skillet with the olive oil over medium heat; add roast; brown on all sides. Place into the slow cooker. Place mushrooms and onion around roast. Whisk together the canned soup, dry onion soup mix and water until as smooth; pour over the roast; cover slow cooker. Cook 8-10 hours until roast pulls apart easily with a fork. Remove; plate; cover to keep warm. Whisk together mushrooms, onions and drippings to make a gravy. Serve gravy over the beef. Tip: Double the gravy ingredients if it will fit, the gravy is that good!

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

GRANDMA'S SUNDAY OVEN POT ROAST | SRSLY POT ROAST IN THE ...



Grandma's Sunday Oven Pot Roast | srsly pot roast in the ... image

Nothing beats this recipe for a flavorful, fork-tender recipe that is in the oven in 15 minutes with pantry ingredients and a bottle of red wine. Crockpot version included.

Provided by Nellie

Categories     Main Course

Prep Time 20 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 9

1 3lb beef arm roast (or similar beef cut)
1 tablespoon olive oil
1 1/2 cups full-bodied red wine
1/2 cup beef broth (or use water and bouillion)
5 cloves garlic, minced
1 large onion, chunked
2 cups baby carrots
4 large russet potatoes, chunked
1 tablespoon seasoning salt (I use Lawry's)

Steps:

  • Oven Roasted Method
  • Crock Pot version

Nutrition Facts : Calories 215 kcal, CarbohydrateContent 38 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 1 mg, SodiumContent 964 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

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Pairing a roast beef with instant onion soup mix and canned soup is a tasty way to prepare any type of roast but is an especially effective cooking technique to moisten and tenderize an inexpensive roast. Preparing the roast takes only minutes.
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