Thursday, May 27, 2010


This is a recipe from my childhood in Southern Indiana during the 1950s.

3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced

Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours.

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