INGREDIENTS:

• 5 lb. pallet roast (2.2 kg)


• 1 tablespoon of olive oil


• 1 packet of 454 g cremini mushrooms


• 1 large yellow chopped onion


• 1 packet of dried onion soup (1 oz)


• 2 canned mushroom cream


• 1 1/4 cup (315 mL) water

PREPARATION:

• Preheat the oven to 400 ° F (200 ° C).


• Heat the oil in a saucepan, add the roast palette and brown on each side.


• Transfer to an ovenproof roasting pan.


• Add the mushrooms and onions around the roast.


• In a bowl, mix remaining ingredients. Pour over the roast.


• Cook for 20 minutes. Reduce the heat to 325 ° F (162 ° C).


• Bake for another 4 to 5 hours or until roast flakes easily with a fork.


• Remove. Whisk the mushrooms, onions and liquid to make a sauce.


• Serve and pour the sauce over.