One word ” DELICIOUS “!!!! If you want an absolute flavorful piece of Roast, give my recipe a whirl…Garlicky, but not overpowering…just right! The thickened broth was delicious ladled over my sour cream mashed potatoes and parsley buttered noodles…
Cook time: 3 Hr
Prep time: 30 Min
- oil for browning beef – enough to coat bottom of skillet or dutch oven
- 3 – 4 lb boneless chuck roast
- 8 – 10 clove garlic, or less if preferred
- enough salt, pepper – to sprinkle evenly on both sides of beef
- enough thyme, dried – to sprinke on both sides of beef evenly
- enough onion powder to sprinkle on both sides evenly
- enough flour to dredge beef on both sides
- 1- 16 oz can beef broth
- 1/2 Tbsp beef bouillon, paste
- 1 can cream of mushroom soup
- 1 lg onion, cut in half and sliced
1. Preheat oven to 325 degree F
2. With a sharp knife, cut 8 – 10 slits in roast; insert garlic into slits.
3. Sprinkle meat with salt, pepper, thyme, onion powder evenly on both sides.
4. Flour both sides of beef, being careful that the garlic stays in tact.
5. In a Dutch oven or deep skillet, brown meat in oil; on both sides for about 4 -5 min per side,drain . Place beef in roaster or deep baking dish.
6. In a medium bowl, mix the beef broth, soup, and bouillon paste. Add this to the hot skillet you just browned the beef in. Scape any browned pieces on the bottom of pan. Add the sliced onion, bring to a simmer for about 5 minutes.
7. Pour the broth mixture over the beef. Cover with foil and lid. Bake for 2 1/2 – 3 hours. ( I had a full Roaster as I doubled the recipe )
8. Check beef for tenderness after about 2 1/2 hours with a fork. It should be nice and tender to where it wants to fall apart. If not, cover and bake another 30 minutes or so.
9. Remove beef from broth to serving platter. The broth should not need thickened any further. Use the gravy for noodles, mashed potatoes, or the beef. It is sooo good!