Mmm - roast with onions and mushrooms - pass the mashed potatoes, please? Not sure that I need say any more. Enjoy!
French Onion & Mushroom Pot Roast
1 1/2 lb frozen Pearl Onions
1 - 2 1/2 - 3 lb Boneless Chuck Roast (minimal fat)
8 oz fresh, sliced mushrooms (baby bellas are great with beef)
1 pkg Beefy Onion dry soup mix
1 1/2 cups beef broth
1/4 cup all-purpose flour
1/4 cup chopped fresh parsley
salt, pepper and granulated garlic
Directions:
Preheat oven to 350 F.
Place pearl onions in 5 quart oval roaster pan.
Trim excess fat from roast and season all sides with a sprinkling of salt, pepper and granulated garlic. Put roast on top of onions. Scatter mushrooms around roast.
In a large measuring cup or small bowl mix beef broth (all 1 1/2 cups) with soup mix, flour and parsley together. Pour over beef in pan. Cover with lid and place in oven.
Bake 2 1/2 - 3 hours or until beef is fork-tender.
Remove beef from pan and slice across the grain into 8 portions, serve with the mushroom/onion gravy that was made in the pan.
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