Ingredients One 2-3 LB Chuck Roast ½ LB mini golden fingerling potatoes ½ LB peeled baby carrots 1C Red Wine 1/2C water One packet dry onion soup mix 2 TBSP steak sauce Salt, pepper, and flour for dredging the roast Oil for browning
Directions: Pre heat
your oven to 325. Coat a dutch oven in oil and heat to medium-high. Dredge your
roast in flour with a bit of salt and pepper mixed in for good measure. When
pan is hot, brown each side of the roast. Next, add in wine and deglaze your
pan. Add in water and onion soup mix. Simmer for a few minutes to let it all
come together. Pour the steak sauce on top of your roast and spread it around. Cover with a lid or foil and roast until the meat comes apart
with a fork (this will be about I hour per pound. Here I used a 3 LB roast and
roasted it for about 3.5-4 hours. It was like butta). When you have one hour
left of cook time left for your roast, add in potatoes and carrots, stir them
in the juices, cover, and cook for the final hour. If you would like to brown everything up a bit and thicken the pan juices, remove the lid int he last 15 minutes. |