Sherried Chuck Roast
1 (5- or 6-pound) chuck roast
1 envelope Italian dressing
1 pound fresh mushrooms, sliced
1 large onion, sliced
3 cups cream sherry
1 can beef consommé
Make deep cuts on top of beef. Rub with dry salad dressing mix. Stuff slits with mushrooms and onions. Pile leftover mushrooms and onions on top of roast.
Combine sherry and beef consommé. Pour over top of roast. Cover and let set overnight.
Bake at 400 degrees F for 1 hour.
Turn heat down to 250 degrees F, and bake for 4 to 5 hours.
Serve with oven roasted potatoes.
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