post your roast recipes… please.


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.

House Seasoning:

  • 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!


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