Hello Foodies! It's such a shame that's it been over a year since my last blog entry, my how time flies! Nonetheless, I have a new post roast recipe that will knock your socks off. And the best thing is, it's foul proof, which makes it perfect for all you no fuss cooks. This one will be sure to impress, and just in time for the Holidays!
Ingredients:
2-3 lb chuck roast
3 baking potatoes
10-15 baby carrots or 1 large carrot
1 small yellow onion
8-10 small mushrooms (optional)
4-5 cloves garlic
4-5 cloves garlic
Fresh (or dry) herbs; rosemary, oregano, thyme, sage
1 can beef broth
2 packs Lipton's Onion soup mix (I love this stuff)
Salt & pepper to taste
1 tbsp Extra virgin olive oil (EVOO)
a little flour or corn starch
Cooking Instructions:
Put the EVOO into a frying pan, bringing the heat to med-high. Take your roast out of the packaging and cover all sides with salt and pepper. (DO NOT rinse under water, this will ruin the frying process!) When the pan is hot, sear the roast for 3-4 minutes an all sides. This process will seal the meat so the moisture will not escape while cooking. Of course you can skip this step if you are pressed for time. It will save you about 15 minutes... But who wants a dry roast anyway? Not me!
a little flour or corn starch
Cooking Instructions:
Put the EVOO into a frying pan, bringing the heat to med-high. Take your roast out of the packaging and cover all sides with salt and pepper. (DO NOT rinse under water, this will ruin the frying process!) When the pan is hot, sear the roast for 3-4 minutes an all sides. This process will seal the meat so the moisture will not escape while cooking. Of course you can skip this step if you are pressed for time. It will save you about 15 minutes... But who wants a dry roast anyway? Not me!
Meanwhile, spray the inside of a dutch oven or roaster with non-stick cooking spray. Chop the potatoes (skin on), carrots, mushrooms, and onion into chunks about 1-2 inches large. Slice the garlic cloves in half. Put the vegetables in the roaster in that order, covering with the can of beef broth, then sprinkling with salt and pepper and 1/2 of the first pack of Lipton's Onion soup mix. Place your fresh herbs on top of that.
When the roast is done searing on all sides, place it on top of your vegetable and herb medley. Cover the roast with the remaining 1/2 of the first pack of Lipton's Onion soup mix. Slap on the cover, and bake on 350 degrees for 1 hour per pound of roast. So, my roast was 2.5 lbs and I baked it for 2.5 hours.
When everything is done, pour out the juices into a saucepan and whisk it together with the second pack of Lipton's Onion soup mix and a little flour or cornstarch to thicken. Bring to a simmer, whisking frequently to desired thickness. Pour the gravy back over the roast and serve! Warning : Be prepared to watch your guest(s) drool over how delicious this roast is... have some napkins ready ;)
Enjoy!
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