Chuck Roast

By Belle

Mom’s normal, delicious, lovely Sunday roast

MeatDinner
Prep Time: 20 min
Rest Time: 5 min
Total Time: 25 min
Ingredients
  • Chuck Roast
  • Yellow Onion
  • 2 4 Cloves Garlic
  • 1 Can Cream Of Mushroom Soup
  • 4 Cups Beef Stock
  • Salt
  • Pepper
  • Garlic Powder
Instructions
  1. Salt and pepper (and garlic powder) the roast. In a Dutch oven, sear every side.
  2. While the roast is searing, thinly slice the onion and crush the garlic.
  3. Lift up the roast and place the onion and garlic on the bottom of the pan. Pour the soup and the stock on top of the roast. Cover with a lid.
  4. Bake the roast at 325 degrees for an 2.5 to 4 hours, depending on size. It is finished when it's fork tender. About half to three quarters of the way through, can flip roast.
  5. Take out of pan and put on serving plate covered with foil. Let rest 5 mins before slicing
  6. To make gravy, remove all chunks from liquid and bring to a boil.
  7. Make a cornstarch slurry with 4 heaping teaspoons of cornstarch and 1/2 cup cold water. Add to broth while whisking. Boil for two minutes.
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