Old World Sourdough
Beef Pot Roast
The savory aromas entice you as the roast slowly cooks to perfection. A savory beef roast is a classic comfort food.
Beef Pot Roast
Prep Time:
45 Minutes
Cook Time:
4 Hours
Serves:
6 Servings
Ingredients
Ingredients:
3-4 lb chuck roast, boneless
1 Tablespoon Rosemary Garlic Seasoning
2 Tablespoons olive oil
1 yellow onion, sliced
3 garlic cloves, chopped
2 bay leaves
10 ¾ ounce can cream of mushroom soup
1 pkg Lipton Onion Soup mix
¼ cup red wine
2 Tablespoons Worcestershire sauce
1 Tablespoon Better Than Boullion Roasted Beef
¾ cup water
8-10 new potatoes or baby red potatoes - chunked in large pieces
4 carrots - chunked in large pieces
2 celery stalks
A sprig or two of fresh rosemary or thyme to garnish (optional)
Preparation
Preheat oven to 325°F.
Rub 1 Rosemary Garlic Seasoning on roast until well coated. Let roast sit for 30 minutes.
Heat 1 Tablespoon of olive oil in a skillet. Brown the meat, searing on both sides.
When seared, place the roast in a roaster pan, dutch oven, or a 13x9 casserole dish.
Add 1 Tablespoon of olive oil to the skillet with the remaining juices from the roast. When hot, saute the onions and garlic for 3-4 minutes, or until carmelized.
Place the sauteed onions and garlic on top of the seared chuck roast.
Next, combine the cream of mushroom soup, wine, Worcestershire sauce, beef bouillon, and water into a bowl. Pour the gravy mixture over the roast.
Cover with aluminum foil and cook for 2 hours.
Add chopped carrots, potatoes, celery, or any other vegetables to your roast at the 2 hour mark.
Place the aluminum foil back on the dish and continue to cook for another 1-2 hours. You'll know it's done when you can stick a fork in the roast and with a slight turn, the meat easily separates. If the meat doesn't pull apart easity continue cooking until done.
Notes:
For maximum flavor make sure to scrape the bottom of the skillet to remove all the browning left over from the searing and saute process.