Super Simple No Fail Pot Roast
I have made this recipe or a version of it for at least 50 years. It is ALWAYS A FAVORITE. Back in the day the meat seemed to be a better quality. Perhaps because the meat is no longer processed (hung to age). With the demand it is likely we are truly getting our meat right off the hoof.
Since Joe was a butcher all of his life I leave shopping for good meat to him. He admits the job is more difficult today but then he was able to walk through his friends processing plant and choose the half or quarter of hanging meat he wanted then we hung it in our walk in locker at the store and let it hang longer. OH MY THOSE were the days … sigh
Back to today and tonight’s dinner.
Be prepared to let this roast cook for several hours at a low temperature. It definitely is worth the time.
- 2 1/2 lb boneless chuck roast (nicely marbled)
- 4 Tbsp olive oil
- 1 large yellow onion
- 1 pkg Lipton Onion Soup
- 1 cup white wine
- 1 cup water (to start)
- 6 med Yukon gold or red potatoes (cut in half)
- ½ lb baby carrots
- Salt, Pepper & garlic granules (Costco) to taste
- In a large deep skillet heat your oil and add your sliced onion. Saute until onion is brown around the edges. Remove from pan and set aside.
- Add your roast to the medium hot pan and let it sear for 5 minutes. Salt, pepper and garlic the top side of the roast while the bottom sears. Be generous with garlic granules.
- Turn your roast and salt, pepper and garlic the seared side of the roast.
- Add back your onions and add the cup of wine to deglaze the pan and add your dry onion soup mix. Then add your cup of water, cover and allow to simmer on medium for an hour. Check periodically to make sure you have liquid so it does not run out and burn.
- At the end of the first hour lower your stove setting to low and set your timer for another hour and add another cup of water then check periodically to make sure your roast still has enough liquid. At the end of the second hour set timer for another 30 minutes. At the end of that time add your potatoes and carrots. Cover again and continue to simmer on low until the vegetables are done.
- You can use 1 lb. of sliced mushrooms to this recipe and saute them along with the onions but salt, pepper and garlic them as the saute.
You can use button, sliced, fresh or whatever you like.
These pictures use the same recipe method (different day) and this time I added freeze dried mushrooms I picked up at Costco. A combination of several different kinds. I simply re-hydrated them with warm water for about 15 minutes before they were added to the cooking liquid.