Name: Easy Oven Pot Roast Recipe (How to Cook)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8
Cuisine: american
Ingredients: 2.5 pound pot roast; 2 TBS The Usual Seasoning Blend; 2 TBS Olive Oil; 2 medium onions, sliced; 5 carrots, peeled and cut into large chunks; 1 package lipton onion soup; 16 ounce carton of Unsalted Beef Broth; 2 cups Red Wine; 5 garlic cloves; one bunch of fresh thyme; 2 bay leaves; 4 TBS Softened Butter; 4 TBS Flour

Ingredients

Scale

2.5 pound pot roast
2 TBS The Usual Seasoning Blend
2 TBS Olive Oil
2 medium onions, sliced
5 carrots, peeled and cut into large chunks
1 package lipton onion soup
16 ounce carton of Unsalted Beef Broth
2 cups Red Wine
5 garlic cloves
one bunch of fresh thyme
2 bay leaves
4 TBS Softened Butter
4 TBS Flour

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Instructions

Preheat your oven to 350˚.
Season the chuck roast on either side with The Usual.
Sear the beef in a dutch oven over medium high heat and 2 tablespoons of olive oil.
Sear each side of the beef for 4-5 minutes.
Remove the beef and set aside on a plate.
Add in the sliced onions and carrots and cook for 6 minutes, stirring occasionally.
Pour in 16 ounces of beef broth and 2 cups of red wine, scraping up any brown bits that form in the bottom of the pan. (Leave the carrots and onions in if you want to! You can totally take them out if you’d prefer.)
Sprinkle in the Lipton Onion Soup mix and stir well.
Add the beef to the liquid along with the bunch of thyme, whole garlic cloves, and two bay leaves.
Cover the pot and roast in a 350˚ oven for 2 hours.
After 2 hours, remove the pot from the oven and check to see if the roast is fork tender. If a fork doesn’t shred the beef without any resistance, roast for an additional 30 minutes.
Every 30 minutes check to see how the roast is doing. Once it’s shreddable, remove the beef from the liquid.
While the beef rests on a wooden cutting board, mix together 4 tablespoons of softened butter with 4 tablespoons of flour.
Place the HOT pot over the stove and turn the eye to medium.
Take the butter and flour mixture and with a whisk mix it into the liquid in the pot (with the carrots and onions in the pot!).
Let the liquid come to a boil with the beurre manié, and the sauce will thicken into a delicious gravy.
If you’re using a slow cooker, you can just leave the lid off the slow cooker and do this, too. It takes about half an hour to get thick!
Shred your beef on the wooden cutting board, removing any gross tendons or pieces you don’t want in your meal.
Add the shredded beef back to the thickened gravy, carrots, and onions.
Serve immediately with mashed potatoes or creamy grits!

Notes

For cooking in a slow cooker, add everything to a slow cooker and let it cook on high for 6 hours. You do not need to sear the beef first if you don’t want to dirty a pot!