3 to 4 lb Roast Beef
1 tin consomme soup
1 pkg dry onion soup mix
1/2 Italian dressing
1 can or fresh mushrooms, stems and pieces
Mix all ingredients and pour roast. Roast at 350F for 2 to 3 hours. Baste roast from time to time and turn over once. Remove from pan, cool and cover well. Refrigerate overnight. Put marinade in fridge at the same time. Next day slice roast and place in casserole. Skim fat off marinade and pour marinade over meat in casserole. Reheat at 350F for 1 hour before serving. Thicken mariinade and use as gravy over mashed potatoes and the roast slices if desired.
A CHEF BOI CHILDHOOD FAVORITE
Tuesday, March 10, 2009
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