Sunday Evening Pot Roast
1 bone-in beef chuck roast (4-1/2-lb.)
4 cloves garlic slivered
2 Tbsp salt
1 Tbsp onion flakes
1 Tbsp cayenne pepper
1 Tbsp Lawry’s Seasoned Salt
1 Tbsp Italian seasoning
2 tsp freshly ground black pepper
3 strips bacon
2 Tbsp olive oil
1 can cream of mushroom soup (10-3/4-oz.)
2 beef bouillon cubes crushed (or dissolved)
3 celery stalks cut into 2- to 3-inch lengths
1 whole onion chopped
Insert the garlic cloves into the meat; rub with the seasonings on all sides (this works best if you combine the seasonings in a cup or small bowl first). Place a medium-size stainless-steel roasting pan over medium-high heat. Add bacon strips and 2 tablespoons olive oil. When pan is nice and hot, add the roast. Sear 10 minutes on each side until well-browned. Sprinkle soy sauce (to taste) over roast while it is browning.
Combine cream of mushroom soup, 1 soup can of water, and the crushed bouillon cubes in a small bowl. When roast is well-browned on all sides (about 20 minutes, total), pour mushroom soup mixture over roast in same roasting pan. Scatter celery and onions around roast.
Cover roast and place in a preheated 375-degree (F) oven. Roast, covered, for about 2 hours, or until meat is tender and stringy.
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