For the last few months, we have been buying our meat from a local farm. In the "organic world" this is known as CSA (community supported agriculture). Yes, I've gone a little granola--we eat only organics and buy locally grown meat. I will not stop shaving my legs and using deoderant, though!
Usually, each month we receive 1 big chuck roast with our meat order. So, I've been looking for a yummy pot roast recipe, and I think I've found it! I adapted it from Paula Deen's recipe. When you top it with the gravy it makes, it will rival any Cracker Barrel pot roast! Enjoy!
Amber's Pot Roast
1 (3 to 4-pound) chuck roast (mine had bones)
Garlic salt, to taste
Seasoned salt, to taste
Black pepper, to taste
2 tablespoons vegetable oil
1 medium onion, thinly sliced into wedges
3 cloves garlic, crushed
2 beef bullion cubes
1 (10 3/4-ounce) can cream of mushroom soup (I actually used the Family-sized can and had a TON of gravy)
2 tablespoons steak sauce (I had Heinz 57)
1 cup water
Preheat oven to 350 degrees F.
Rub seasoned salt, garlic salt and pepper into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat. Combine the mushroom soup, water, steak sauce and beef bouillon into a bowl. Pour over the roast. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Let it cool for a few minutes before you try to slice it. Cover it it the gravy in the pan....YUMMY!