~ Deep Flavor Roast ~

Cassie *

By
@1lovetocook1x

There's nothing better than a Sunday roast beef dinner. This beef was made with what I had on hand and was a real hit with my troops. Deep rich flavorful gravy that was oh so good served with creamy mashed potatoes.

I hope you try my recipe. It's been tested and approved by my whole family, each had seconds! :)


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Serves:

6

Prep:

15 Min

Cook:

3 Hr

Method:

Bake

Ingredients

Oil
for browning meat
3 lb
chuck roast or 2 - 1 1/2 pound roasts, which is what i used
Salt
and pepper for seasoning both sides of roast
Flour
for sprinkling roast to brown
4 - 8 clove
garlic - depending how many roasts...i used about 4 per roast
2
bay leaves
1 tsp
dried thyme
1 c
dry red wine, divided
1 can(s)
cream of mushroom soup
2 c
beef broth
3 Tbsp
tomato paste
3 stalk(s)
celery, sliced about 1/2 inch pieces
1
sweet onion, chopped

Directions Step-By-Step

1
Cut slits in random places on each roast, insert 4 - 5 cloves in each roast. Salt & pepper both sides. Sprinkle each side with flour and pat into the meat with your hands.
2
In my iron skillet I heat a few tablespoons oil until hot. Carefully brown each side of meat.
3
In a medium roaster, I use my deep clay roaster...evenly spread onion and celery. Place browned meat on top. Sprinkle with thyme and bay leaves.
4
While skillet is still hot, deglaze with 1/4 cup wine, scraping any bits off bottom of pan and pour over meat.
5
In a bowl, whisk together, broth, remaining wine, soup and tomato paste.
6
Pour over meat. Place in a 350 degree oven and bake for 1 hour. I then cover and continue baking until melt In your mouth tender.
7
The broth mixture makes a wonderful gravy to serve with creamy mashed potatoes.

Enjoy!

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: American