Easy is the operative word here. I like chuck roast for this pot roast, but brisket, 7-bone roast, and other tougher cuts also work well. The slow braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and onions cook with the roast for a built-in side dish.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 (2 to 3 pounds) boneless chuck roast (or any tougher beef cut such as brisket, 7-bone roast, etc.)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 Tbsp dried oregano, crushed
- Fresh ground black pepper to taste
- 8 baby red new potatoes, scrubbed
- 4 carrots, peeled, trimmed and cut into 4-inch lengths
- 8 ounces baby portobello mushrooms, brushed clean and trimmed
- 6 cloves garlic, peeled and cut into halves
- 1/2 large sweet onion, sliced very thin
- Vegetable oil spray
- 1 package dry onion soup mix
- 1/4 cup red wine
- 3/4 cup beef broth
- 2 Tbsp tomato paste (see Note)
Preparation:
Preheat oven to 325 degrees F.Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of meat and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
Yield: 6 to 8 servings
Note: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
