www.monthlymealplanner.com
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| Fantastic family recipe...great meat and potatoes meal, even when having guests. This is not a weekday meal, unless you are home all day, I usually make it on Sundays. | |||||
| Ingredients: | |||||
| 1 | center cut chuck roast | ||||
| 1 | bayleaf | ||||
| pinch | thyme | ||||
| pinch | parsley | ||||
| pinch | basil | ||||
| pinch | majoram | ||||
| 5 | potatoes | ||||
| 1 1/2 c | mini carrots | ||||
| flour | |||||
| 2 cans | french onion soup | ||||
| Directions: | |||||
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Coat roast with flour.
Place in sprayed roaster. Add a small amount of water to pan (1/4-1/2" deep) Roast in 375 degree oven until brown, about 1-1 1/2 hrs. (flip roast halfway through to brown other side) Do not cover! After roast is browned on both sides, remove from oven and pour two cans french onion soup (liquid from both, but only some of the onions) around the roast Add a bayleaf, thyme and parsley (can add basil & majoram too) Cover pot with lid and return to oven. Lower over temp to 275 or 250 and roast for 3-3 1/2 more hours. Add carrots and potatoes the last 45 min - hour. Remove from oven, remove meat, carrots and potatoes from pan. Mix flour (or cornstarch) and cold water in a bowl. Heat roaster pan over burner until juice bubbles. Add flour/water roux to thicken for gravy. Season with salt and pepper. |
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