I hope you have been catching up on Damnigottareadthis and you will see why the recipes have not been here. Well, today, I am ready to go again and I hope you will try this recipe. It is absolutely delicious.
- 1 – 3-4 lb. boneless chuck roast
- 1 tsp. seasoning salt
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tbsp. vegetable oil
- 1 cup thinly sliced onion wedges
- 2 garlic cloves garlic, crushed
- 2 bay leaves
- 1 – 10 9z. can cream of mushroom soup
- 1/4 cup red wine
- 2 tbsp. worchestershire sauce
- 1 square beef bouillon
- 2 cups beef stock
Preheat oven to 350 degrees. Add the seasoning salt, salt and pepper to a small bowl. Rub the seasoning into the roast on both sides.
Heat oil in a large skillet and brown the roast, searing on both sides. Place the meat in a roster pan. Add onions and garlic to skillet for 1 – 2 minutes to absorb the leftover roast juice. Place into the roaster pan with the meat and bay leaves.
Combine the mushroom soup, wine, worchestershire sauce and beef bouillon into a bowl. Pour over the roast. Add the beef stock.
Cover pan with foil and bake for 3 – 3 1/2 hours or until tender. Remove and discard the bay leaves. During the last hour of baking time, add 10-12 baby potatoes and 3 coarsely chopped carrots. Re-cover pan and continue cooking.
This truly is a great meal. Add a crispy chilled salad, small dinner roll and, of course, the glass of Merlot.