OLE SCHOOL OVEN BAKED CHUCK ROAST
INGREDIENTS
1 Medium to Large Chuck Roast
2 Tablespoons of Olive Oil
1/2 Stick of Butter
2 Cups of All-Purpose Flour
1 Small bag of Baby Potatoes
1 Medium Red Onion Sliced
3 Stalks of Celery cut in quarters
1 8-ounce carton of Fresh Mushroom
1 Bag of Baby Carrots
1 Teaspoon of Onion Powder
1 Teaspoon of Garlic Powder
1 Tablespoon of Seasoning Salt
1 Teaspoon of Black Pepper
1 Teaspoon of Paprika
1 Pack of Lipton Onion Soup
1 Tablespoon & 1 Teaspoon of Better than Bouillon Beef Base
3 Cups of Water
DIRECTIONS
Wash Roast and pat dry, mix dry seasoning together, onion powder, garlic powder, seasoning salt, black pepper, & paprika. Season Roast on all sides with seasoning mix, then dredge in the flour, making sure to coat on all sides. In a large skillet melt 1/2 Stick of Butter and 2 Tablespoons of Olive Oil, lay roast in skillet and brown on both sides for 5 minutes on each side. In large casserole dish, insert roast and add the whole pack of Onion Soup, then, in large measuring cup add 3 cups of water and the Better then Bouillon Beef Base, mix until dissolved, pour over roast and cover roast with foil and bake in a 350 F degrees for 1 hour. Remove roast from oven, add 1 tablespoon of flour to 1/4 cup of water mixing until flour is dissolved, pour flour mixture in casserole dish mixing well, blending it with the juice from the roast. Then add vegetables and potatoes, recover the roast with foil and return to the oven, bake for at least 3 more hours for a total of 4 hours cooking time. Enjoy!