Roast Beef/Pic

[Roxy15]

I Served This With Cheese Bread/Green Beans/Gravy & Chocolate Chip Raisin Oatmeal Cookies. The gravy isn't shown so you can see the picture better.

Roast Beef:

Chuck Roast

***I Will Only Use Chuck Roast

1 Pkg. Baby Carrots-(Opt.)

Potatoes, Peeled & Cut In Half If Using Russet Potatoes

***If Using Idaho Gold Potatoes Cut In Half/Leave Peels On

***If Making Mashed Potatoes, Use Russet Potatoes & Make Separately Because The Potatoes Get Brown When Roasting

Onions, Sliced-(To Taste)

Garlic Cloves-(To Taste

Sliced Fresh Mushrooms

2 Or 3 Cans Beef Broth

Your Favorite Steak Seasoning

***I Use Omaha Steak Seasoning Or A1 Dry Rub Bold Original

Christopher Ranch Chopped Garlic In A Jar

Lipton Onion Soup Mix Or Lipton Onion/Mushroom Soup Mix

Preheat oven to 220 degrees.

Heat Olive Oil in large non-stick skillet.

Pat flour all over the chuck roast and season it all over with Paula Deen's House Seasoning and pepper.

Paula Deen's House Seasoning:

1 Cup Salt

1/4 Cup Black Pepper

1/4 Cup Garlic Powder.

Mix ingredients together in a bowl; put in a shaker by the stove for convenience.

When the chuck roast is lightly brown on both sides, put on a paper towel-lined plate.

Put sliced fresh mushrooms, baby carrots, onions, garlic and potatoes in bottom of roasting pan; pour beef broth over.

Sprinkle Christopher Ranch Chopped Garlic In A Jar/ Steak Seasoning and Lipton Seasoning all over the chuck roast.

***I Used A Baster To Put Some Beef Broth Over The Lipton Seasoning.

Put the chuck roast on roasting rack and put the roasting pan lid on; put in preheated 220 degree oven.

Bake at 220 degrees all day.

Gravy:

Take the chuck roast out of roasting pan.

Put the broth and vegetables in a strainer and put the strainer over a large bowl. The veggies will stay in the strainer and the broth will go into the bowl. It makes it easier to put the broth in the pan when making the gravy.

Melt 1/2 cup Blue Bonnet Margarine in skillet.

Gradually add 1/2 cup flour.

Using a whisk, stir constantly until flour is combined with butter.

Gradually add beef broth to the butter and flour mixture until the gravy is at the right consistency and gravy is smooth; whisk while adding beef broth.

Add Kitchen Bouquet-(if necessary to get the color of gravy you want)-and milk or whipping cream if you need it.

Season gravy with salt and pepper.

Mashed Potatoes:

Peel amount of potatoes you need; cut in half.

Boil until tender-(about 30 minutes.)

Drain potatoes in strainer; put in mixing bowl.

Add butter, salt, pepper, milk or whipping cream, to get the consistency you want; mix.