Roasted Chuck Roast
~~Ingredients ~~
1 (4-5 lb.) Chuck Roast
Flour for dredging
Salt/Pepper to taste
4 tablespoons vegetable oil
1 medium yellow onion, diced
4 tablespoons self-rising flour
1 package brown gravy mix
1 package Lipton Onion Soup Mix
1 capful Kitchen Bouquet
8 cups water
3-4 potatoes, washed and cut in half, skins on
2-3 carrots, cleaned, scraped & sliced
1 teaspoon salt
1 teaspoon black pepper
~~Instructions~~
In a Dutch oven or roasting pan, add the vegetable oil and diced onions over medium high heat.
Liberally season the meat on both sides with salt and pepper.
Dredge all sides of the meat in flour
Add the meat to the pan with the onions and sear on all sides. After the meat is browned, remove from pan and set aside. Add the flour to the pan and stir with a whisk to combine. Let the flour cook for a couple of minutes to brown, stirring the entire time. Then, add the brown gravy mix and whisk together. Slowly start whisking in the water over medium high heat til well incorporated, with no lumps and boiling. Add the kitchen bouquet and whisk to combine. Add the meat back to the pan, then add the carrots and potatoes. Sprinkle the package of Lipton Onion Soup over the roast, carrots and potatoes . Sprinkle the salt and pepper over the mixture. Cover and place in a preheated 350 degree oven. Cook for 3 hours. Remove from oven and let rest for 15-20 minutes. Remove the meat, slice and return to gravy if desired or leave meat separate. Enjoy! Servings 8-10
**Note
You can add more carrots and potatoes, depending on how many you want. You can add other vegetables if desired.
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