Chuck Roast with French Onions and Mushrooms

PREP TIME: 15 minutes

COOK TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 30 minutes

SERVINGS: 6

INGREDIENTS:

3-4 pounds Chuck Roast

Olive Oil Cooking Spray

1 White Onion, sliced

16 ounces Sliced White Mushrooms

1 (!4.5 ounce) can Condensed French Onion Soup

1 (14.5 ounce) can Cream of Mushroom Soup

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

Salt and Pepper, to taste

2 tablespoon Olive Oil

2 tablespoons Cornstarch

2 tablespoons Cold Water

INSTRUCTIONS:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large cast iron pan heat the 2 tablespoons of olive oil over medium high heat. While the oil is heating season the chuck roast with the garlic powder, onion powder, salt and pepper. Brown meat for 4 minutes on each side in the hot oil.

3. Meanwhile, spray a 9x13 inch baking pan with the olive oil cooking spray.. Layer the sliced mushrooms in the bottom of the pan, slice the onion and layer the onions on top of the mushrooms. When the chuck roast is done browning place it on top of the mushrooms and onions.

4. In a mixing bowl, stir together the French onion soup and cream of mushroom soup. Pour the soup mixture over the roast.

5. Cover the baking pan tightly with foil. Place in the preheated oven on the middle rack. Bake for 1 hour and 15 minutes.

6. Remove the roast from the pan to a wood cutting board to rest for 10 minutes before slicing.

7. In a medium saucepan, place the mushroom and onion liquid from the roast. Stir together the cornstarch and cold water to make a paste. Add the cornstarch paste to the mushroom mixture. Stir together well. Turn the heat on to medium and bring the gravy mixture to a boil, stirring constantly. Boil for 3 minutes or until thickened.

8. Slice the roast against the grain. Serve with the gravy over the sliced roast. Enjoy!