Pot Roast

Name: Pot Roast
Ingredients: 3 pounds Chuck Roast; 1 teaspoon Kosher Salt & Pepper; 4 pieces Carrots; 3 stalks Celery; 1 pound Rutabaga (opt); 2 pieces Parsnips (opt); 8 pieces Cremini Mushroom (opt); 1 head Garlic; 2 tablespoons Tomato Paste; 2 pieces Bay Leaves; 3 sprigs Rosemary; 1 cup Red Wine (Cabernet); 3 cups Beef Broth (or reconsistuted Beef Better than Boullion); 1 package Lipton Onion Soup (dry); 2 tablespoons Chicago Steak Seasoning; 5-6 pieces Potatoes cut in half

16 ingredients

5 steps

Ingredients

3 pounds Chuck Roast
1 teaspoon Kosher Salt & Pepper
4 pieces Carrots
3 stalks Celery
1 pound Rutabaga (opt)
2 pieces Parsnips (opt)
8 pieces Cremini Mushroom (opt)
1 head Garlic
2 tablespoons Tomato Paste
2 pieces Bay Leaves
3 sprigs Rosemary
1 cup Red Wine (Cabernet)
3 cups Beef Broth (or reconsistuted Beef Better than Boullion)
1 package Lipton Onion Soup (dry)
2 tablespoons Chicago Steak Seasoning
5-6 pieces Potatoes cut in half

Directions

1

Preheat Oven to 325 degrees. Pat Meat Dry, Season with Steak Seasoning, Salt and Pepper. Brown in oil on all sides. Remove to plate.
2

Hold out potatoes and carrots until cooked for one hour.
3

Brown all other veges in oil. Add all other ingredients (other than Beef Stock/Boullion) and bring to boil.
4

Add Meat and Beef Stock/Boullion. Add water to make sure that meat is more than 1/2 covered. Cook in 325 oven for one hour.
5

Add potatoes and carrots. Cook for additional 1 1/4 hours.