Slow Baked Chuck Roast With Vegetables/Pic

[Roxy15]

This roast turned out really tender and good.

 

Slow Baked Chuck Roast With Vegetables:

Chuck Roast

1 Pkg. Sliced Fresh Mushrooms

1 Pkg. Baby Carrots-(Opt.)

Potatoes, Peeled & Cut In Half

***If Making Mashed Potatoes, Make Separately

Onions, Sliced-(To Taste)

Garlic Cloves-(To Taste)

3 Cans Beef Broth

A1 Dry Rub Bold Original-(I Used)

***Or Omaha Steak Seasoning/Your Favorite Steak Seasoning

Olive Oil

Preheat oven to 220 degrees.

Heat Olive Oil in large skillet.

Pat flour all over the chuck roast.

Lightly brown the chuck roast on both sides.

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

Sprinkle Al Dry Rub Bold Original-(or your favorite steak seasoning)-all over the chuck roast.

Put sliced fresh mushrooms, baby carrots-(if using)-onions, garlic and potatoes-(If using)-in bottom of roasting pan.

Pour beef broth over vegetables.

Put roasting rack in roaster.

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

Bake at 220 degrees all day.

Gravy:

Take the chuck roast out of roasting pan; degrease-(opt.)

***I put the broth and vegetables in a strainer and put the strainer over a large 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 brown gravy and milk or heavy whipping cream-(if necessary).

Season gravy with salt and pepper.

Mashed Potatoes:

Peel potatoes and cut in half; boil until tender-(about 30 minutes.)

Drain potatoes and put in mixing bowl; add milk or whipping cream and butter to taste; mix.