Payne’s Pantry: Roast, potatoes, and mushrooms
By Anne Payne
Four ingredients are all that is needed to create a beef roast and potatoes dinner. An hour is all it takes to make this comfort food. My husband knows that the main things I like for a dinner are meat and potatoes, two staples from my native Oklahoma and other Plains states.
9″x12″ pan sprayed with cooking spray, cookie tray, foil
5-6 lb beef roast
4 Idaho potatoes, sliced
1 sml pkg fresh mushrooms, sliced
2 cans Campbell’s Golden Mushroom soup, undiluted
Salt, Pepper to taste (if desired)
Sliced onions and carrots, (if desired)
Preheat oven to 350 degrees. Spray cooking spray in pan. Then, cover a cookie tray with foil. You will soon set the pan on the cookie tray to catch droppings from spilling pan juices.
Place roast in pan, surrounded by chunks or slices of Idaho potatoes and sliced mushrooms. (I usually also add baby raw carrots or sliced small chunks of long raw carrots. I did not have any carrots on day I made this dish. Onions can also be added at this point.) Now, empty both cans of Golden Mushroom soup, undiluted, over all ingredients in pan, spreading it over all. I did not add any salt since these soups are already pretty salty.
Cover pan with foil. Set covered pan on cookie tray. Bake for 30 minutes. Remove foil off top. Continue cooking uncovered for 30-40 minutes more. Cool for only a few minutes. There you go, a comforting meat & potatoes dinner.