Diner-Style Pot Roast

By Addie

MY NOTES: This was so delicious BUT - I did not follow these instructions. I browned a 3 lb boneless chuck roast in my blue Le Creuset Braiser, then added the remaining ingredients and included some carrots. I just put the garlic and onions around the browned roast and then added the rest, and I heated up the whole thing on the stove top until hot. Then I put it in the oven at 275 degrees for 3 hours. Came out fork tender and I will do it this way from now on. One change: Use just ONE envelope of onion soup mix next time; otherwise it's a tad too salty and it also takes over the taste too much and masks the other flavors (red wine!) I served this with egg noodles because of the delicious gravy but it would also be good with mashed potatoes.

Ingredients

• 1 (3 to 4 lb) chuck roast
• 1 medium onion, halved and sliced 1/4" inch thick
• 4 - 6 garlic cloves, crushed and coarsely chopped
• 2 (10 3/4 oz) cans cream of mushroom soup
• 2 packets onion soup mix
• 1/4 cup red wine
• 1/2 cup beef broth

Preparation

Step 1

Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper.

Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside.

Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot.

Mix in a bowl the cream of mushroom soups, onion soup mix, wine and broth until combined. Pour over roast. Slow cook on low heat setting for 5 to 8 hours.

Serve with mashed potatoes or noodles and your favorite vegetable. Pour the gravy over meat and potatoes and enjoy!