I made cheese cauliflower with it.
1 Pkg. Sliced Fresh Mushrooms
1 Pkg. Baby Carrots
Sliced White Onions
Christopher Ranch Minced Garlic In A Jar
Potatoes-(To Taste)/Washed & Cut In Half
2-(32-oz.)- Cartons Swanson’s Beef Broth
2 Pkgs. Lipton Beef Onion Mushroom Soup
Ground Black Pepper
***Chuck Roast Is The Best!
Preheat oven to 220 degrees.
Put some Olive Oil in a skillet and turn the heat to low.
Flour the chuck roast on both sides and lightly brown the roast on both sides.
Sprinkle some garlic salt and ground black pepper on both sides while browning.
Put all of the veggies in the bottom of your roaster; add chopped garlic or Christopher Minced Ranch Garlic In A Jar.
Pour beef broth over veggies; stir.
When the roast is lightly browned on both sides, rub Christopher Ranch Garlic In A Jar on top of both sides. Rub soup mixes on top of both sides.
Place chuck roast on rack
Put roaster lid on and bake at 220
degrees all day!
I had it in the oven at 10 am and had it at probably 7 or so. You will have the
most tender roast ever guaranteed!
1/2 Cup Margarine
1/2 Cup All-Purpose Flour
2 Cans Beef Broth
Milk, To Taste
Few Drops Of Kitchen Bouquet
2 Pkgs. McCormick Beef Gravy Mix Or You Can Use McCormick Beef Gravy Mix With Mushrooms
Cut margarine in slices.
In a a large skillet, melt margarine over low-medium heat.
Slowly Add In flour; constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter.
Slowly add in the milk, beef broth, kitchen bouquet; whisk.
Season with salt and pepper.
Pour gravy over roast beef and potatoes.