In our house, Randy has always been the chef when it comes to preparing roasts and steaks. I think it all started when we were first married and I cooked a few to many roasts and steaks for our Sunday lunch that had to be sawed through and most of it thrown away. I know my new husband was just thinking "There's gotta be a better way to do this..." So he looked into it and found the right way to cook meats and he's been doing it ever since. Lucky me!
Recently, my Mom gave me this idea of how to cook a Chuck Roast and I have made it several times since then with great success. It is tender and very tasty! So I thought I would share it on here.
First of all, these are the spices that we use. Onion Powder, Garlic Powder, Lawry Seasoning Salt, Thyme, Rosemary and Basil...
I buy a package of 2 chuck roasts from Costco and put one in the freezer and then Rub both sides of one chuck roast with the above spices. Place in a large dutch oven that has been lightly oiled on the bottom...
Now I peel potatos and carrots, slice them and place them all around the roast. Sprinkle more seasoning on them....
Now place the lid on the dutch oven and put in the oven for about 3.5 to 4 hours (depending on the size of your roast) on 350 degrees. Remove from oven. Carefully remove potatos and carrots form around roast and place in bowl.
Remove roast to cutting board. Skim large chunks out of liquid remaining in Dutch oven and place on burner to make grave. Heat liquid until boiling and then slowly add some flour mixture (one half cup cold water and about 6 tablespoons flour shaken together with gravy shaker). Whisk liquid as you add flour mixture until it boils and the right consistency is reached for your gravy. Add salt, pepper to taste...
Slice chuck roast and cover with foil until ready to serve...
Now enjoy your chuck roast, potatos, and carrots with the gravy...
