Another Chuck Roast Dinner Recipe (Photos)

There are many good chuck roast recipes out there. Here is another one.

Start with a nice chuck roast, a Mirepoix of onion, celery and carrot, garlic, mushrooms, Lawry's garlic salt, black pepper, canned beef broth, beef and mushroom bouillon cubes, a little oil and flour.





and 1 cup of red wine (a Pinot Noir in this case)



The roast is seasoned (both sides) with black pepper and lots of Lawry's - (no salt because Lawry's contains salt).



And then dusted liberally (both sides) with flour.



A sauté pan is preheated and a little oil added.



And the roast seared on both sides to set the flour, seal and caramelize the surface.





The seared roast is removed (transferred to the oven dish which will be used to cook it) and the pan deglazed with the red wine.



The deglazing liquid is poured over the roast.



Followed with the mushrooms, onion, garlic, mirepoix, beef broth



and crushed bouillon cubes



The roast will be cooked with a cover



On the middle rack of the oven



at 325 degrees F



for 2 1/2 hours



Then I cooked it uncovered for 30 minutes to thicken the gravy



The (very tender) roast is removed to a platter. The celery and carrots are removed and the carrots mashed up and returned to the gravy.





I skimmed most of the fat away with paper towels.



While the roast was in the oven, I cooked the rice in the microwave.







And set up the vegetables (carrots, onion and potatoes)to oven roast when the roast was finished.



Vegetables were lightly oiled and seasoned with salt and black pepper.



Placed in a single layer on a roasting sheet



and roasted at 400 degrees F for 30 (+-) minutes (turning 1-2 times while roasting). Pulled when fork tender.



Makes a nice plate.



and a good dinner



And not bad as leftovers today