Ingredients
- 1 3-4 lbs chuck roast
- 2 dried bay leaves
- 2 tablespoons canola oil (or oil of choice)
- 1 small yellow onion, thinly sliced
- 1 8 oz package sliced baby bella mushrooms
- 3 cloves garlic, crushed
- 4 carrots peeled and quartered
- 4 red potatoes, quartered
- 3/4 cup beef broth (or water)
- FOR THE DRY RUB
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- FOR THE GRAVY
- 1 10 3/4 oz canned cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce.
Preparation
Step 1
1. Preheat the oven to 275 degrees.
2. For the dry rub, in a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and ½ teaspoon garlic powder. Mix it all together.
3. Rub the dry mix all over the roast.
4. Heat the oil in a dutch oven, and sear the roast on all sides (about 2 min. per side).
5. While it is searing, prepare the gravy. Combine cream of mushroom soup, ¼ cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
6. Once meat is seared, remove from dutch oven, and add all the veggies. Allow them to cook for two minutes while stirring.
7. Make room for the roast in the middle of the dutch oven, and add the meat back in.
8. Add two dried bay leaves on top of the roast.
9. Pour the gravy over the roast.
10. Pour the beef broth (or water) around the roast.
11. Cover with the lid, and place dutch oven in the heated oven for (3)three hours.
12. Serve warm!