So it’s well known I am not a chef, I can cook all the basics and we seem to survive and so every once in a while I will branch out and try something new and am actually successful with it. These are the ones where Guy makes a point of telling me to write down EXACTLY what I did. This is one of those, a Pot Roast like I have never made. Mine in the past have actually turned out so badly that I really wasn’t excited to try again when Guy requested this for dinner. He rarely asks for anything specific so when he does I usually go ahead and make it. This was the case this time.
I did what everyone does and hit up Google and read several different versions and then decided to take a bit from this recipe and a bit from that to create this meal.. Here is what I did.
Note: This was completely prepared in our 6 quart Cast Iron Dutch Oven by Lodge.
Thaw out 3 lb. Chuck Roast
Brown all sides, let it take its time, at least 3 minutes each side, when done take out and set aside.
Slice up large onion, add to Dutch Oven and cook until lightly golden, do not over cook.
Half way through the onion cooking process add 2 tablespoons garlic.
Mix one package Lipton Beefy Onion Soup mix with one cup water
When Onion/Garlic has finished browning put roast back in Dutch right on top of the onions and then pour the Lipton Soup mixture over the meat.
Add 2 cups of beef broth, plus 1-2 tablespoons Worcestershire sauce, cover and place in over at 300 degrees for 2 hours.
Just before the 2 hours is up, cut up 2 large russet potatoes into reasonable bite sizes and at the 2 hour mark add the potatoes and a handful or two of baby carrots, check water level, if you need more broth add it. I did not.
Return it the oven for an additional 2 hours at 300.
That is it, serve up with some crusty bread if you have it. The left overs were even better, Guy said he could actually live on this pot roast 2 days later which makes it a winner for me.
Let me know if you try it.
