SUPPER'S READY...BEEF POT ROAST
It was about a year ago, when I actually took this shot in my kitchen. So, a long time ago, my Aunt gave me the basics to this recipe (Beef, duh - lipton onion soup mix - cream of mushroom - water). I doctored it up a bit.
I've made this time and time again. It's a staple in our household especially during the Fall and Winter months. It's so comforting and quite simple to make. It's also your one pot meal! Who doesn't love that?! Just be a little patient with it, it does require some time in the oven.
BEEF POT ROAST Makes 4 to 6 servings
3 - 4 pound beef chuck roast
2 tablespoons olive oil
1 packet Lipton Onion Soup mix
1 teaspoon Herbs de Provence
1 can cream of mushroom
1 cup water
1 tablespoon Worsterchire
2 carrots, peeled and cut into 4 pieces
4 yukon or red potatoes, quartered
Coarse salt and black pepper for seasoning
Fresh Parsley, chopped for garnishing (optional)
Preheat oven to 350 degrees.
Generously, rub salt and pepper on the chuck roast. As far as the exact amount of salt and pepper, it's up to you. Remember you can always add more salt and pepper later, but its hard to take away.
In a dutch oven, heat oil over medium high. Sear your chuck roast till you have a golden brown crust, all around. May take about 8 to 10 minutes. Whisk together onion soup mix, herbs de provence, cream of mushroom, water and worsterchire in a medium size bowl.
Pour over meat; add vegetables. Give it a quick stir. Remove from heat. Cover and bake in the oven for 3 hours or until tender. You may need to add extra water toward the end of the cooking process, if you want that extra broth. When ready to serve, garnish with fresh chopped parsley. Really, this just adds color to your dish. Serve with sourdough bread.