For the roast:
- 1 (3 to 4-pound) boneless chuck roast
- 1 teaspoon Seasoning, recipe follows
- 2 tablespoons oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4-ounce) can cream of mushroom soup (see bottom)
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon granules
- 3/4 cup water
Preheat oven to 350 degrees F.
Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.
* I am not a huge fan of gluten-free mixes or gluten-free wheat… I would prefer to use food in it’s normal state, but I have not found a recipe for gluten-free cream of mushroom that doesn’t have the gluten-free flour. Here are a few recipes that I have found. If it is too much they do have gluten-free canned products here.
This roast is delightful, but only if you have the time. I will try to post more roasts that are less complicated. Please let me know if you all have any roast recipes!
For the kale I combined a little of the seasoning from above, olive oil, garlic and mushroom. It was a perfect combo with the roast and kale!