wilkes

In a dutch oven or roaster oven place a little canola oil and brown your roast on all sides. Salt and pepper before browning. Fill pan with water just to the top of the roast. Bring to a boil and turn to a simmer and cook approximately 3 hours. About 45 minutes before serving, quarter potatoes, onions and carrots and place liberally around roast. Remove raost and veggies from pan, stir in a tablespoon of flour in 1/2 cup of broth then add back to the pan for gravy.

Easy Smothered Pot Roast

1 pound baby red potatoes, scrubbed
6 carrots, peeled
1 large onion, peeled and cut into 1-inch wedges
4 teaspoons olive oil, divided use
1 package dry onion soup mix
2 to 4 pounds boneless chuck roast or 7-bone roast
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1/2 cup red wine
1 cup beef broth
1 (14-ounce) can diced tomatoes
1 teaspoon dried oregano, crushed

Preheat oven to 375 F. Line a 2-inch deep baking pan with nonstick foil.
Slice a ring of skin from the centers of the baby red potatoes.
Alternatively, you may peel them completely or
leave the skins on according to your tastes.
Place potatoes, carrots, and onions in a large plastic bag
along with 3 teaspoons of olive oil and half
of the onion soup mix. Seal the bag, squish around,
and toss to coat. Set aside.
Rub both sides of the chuck roast with Worcestershire sauce.
Sprinkle with garlic powder, salt, and pepper.
Heat a heavy skillet on medium-high heat.
Coat the pan with the remaining
1 teaspoon of olive oil. Sear the beef on both sides until nicely-browned,
turning only once.
Remove the chuck roast to the prepared pan.
Carefully pour the red wine into the skillet and deglaze,
scraping up any browned bits.
Cook for 1 minute and turn off heat.
Add beef broth and swirl to combine.
Set aside.
Top pot roast with the tomatoes, and then the pan sauce.
Sprinkle with oregano and remaining half of dry onion soup mix.
Cover with foil and roast for 1 hour.
Remove from the oven and place the
vegetables around the beef, with the carrots on the bottom.
Season vegetables with salt and pepper, if desired.
Return to the oven and roast,
uncovered, an additional 45 minutes to 1 hour,
until beef is tender and vegetables are cooked through.
Let meat rest for 10 minutes before carving against the grain into slices.
Surround with the vegetables and top with pan juices to serve.
Yield: 4 to 6 servings

Thanks 1goddess. I used coke (not a dr pepper fan myself). You could not taste the coke at all. The meat was very tender an delicious. Great idea to try for anyone looking for a good and tender roast.

Thanks 1goddess. I used coke (not a dr pepper fan myself). You could not taste the coke at all. The meat was very tender an delicious. Great idea to try for anyone looking for a good and tender roast.

Mix one cup of beef broth ( I use a boullion cube and water) and mix with one can of cream of mushroom soup. Pour it over a sirloin tip roast in the crock pot and cook for 8hrs on low. Sitr a couple times during the day and it makes terrific gravy!

swimgal...the best thing to do with a beef roast, to let it cook down some...drain off the liquid from the roast....not necessarily bone dry though...leave a bit of the drippings so to speak...then pour in your Dr. Pepper...as to what exactly kind of taste it gives...hmmmm...let's say that in certainly enhances the flavor of the beef...sorta makes it richer and bolder tasting...it's not like you are going to taste alot of the Dr. Pepper though. The sugars and acids in soft drinks add flavor and help in tenderizing the meat...it breaks it down so to speak.

If you add your softer veggies like broccoli...ad them last....just long enough for them to cook through if you like...I like my veggies a little crunchy though...

You can also use instant coffee when cooking a pot roast...I would use it to taste though...it's gonna depend how much of a coffee flavor you like. I would start with a couple of teaspoons of instant coffee and if you like more...or course ad more.

Quack, you are right about the coffee. I found this tid bit below.

I put mine in a slow cooker. Put one can of golden mushroom soup in it and all the vegetables that I want. Real simple and tastes great.

soak it in a bottle italian dressing and 1/4 cup worcestershire sause overnight before you cook it---YUMMY!!!

I too cook mine in a crockpot. I put in my roast, about a 1/2 cup of water, sprinkle with worcestershire sauce, and put a package of dry onion soup over it. Will cook in it own juices. Delicious.

and not just coffee...you can cook with Dr. Pepper...now that's good too!!

Thats one way to get a caffene buzz

Alot of great ideas. I dont really care for gravy but I love the veggies. How about some garlic seasoning. My mother-in-law just puts it in the oven with lots of butter and thats it. It was ok, Thanks for all the advice

I fix my roast like everyone else....in the crockpot with veggies, but I add beef bouillon to mine.

About 2 pots of coffee. Just enought to cover the roast

Wow quack, I never heard of that. How much coffee?

I cover about 3/4 the roast with water. I add yukon gold potatoes, skin on but cut into 2"-3" chunks, add small, sweet carrots. I also add one pk of Lipton's onion soup mix and one pk of brown gravy mix (with or without mushrooms/ onions). I simmer on high in a slow cooker at least 10-12 hrs, depending on the size of the roast, so it's tender enough to pull apart with a fork.

I do exactly what goddess does but I add about 2 pot full of strong dark coffee instead of water. Wonderful gravy.

1goddess read my mind.