~ Deep Flavor Roast ~

Cassie *


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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15 Min
3 Hr


for browning meat
3 lb
chuck roast or 2 - 1 1/2 pound roasts, which is what i used
and pepper for seasoning both sides of roast
for sprinkling roast to brown
4 - 8 clove
garlic - depending how many roasts...i used about 4 per roast
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
sweet onion, chopped


Step 1 Direction Photo

1Cut 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.

Step 2 Direction Photo

2In my iron skillet I heat a few tablespoons oil until hot. Carefully brown each side of meat.

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3In 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.

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4While skillet is still hot, deglaze with 1/4 cup wine, scraping any bits off bottom of pan and pour over meat.

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5In a bowl, whisk together, broth, remaining wine, soup and tomato paste.

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6Pour 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.

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7The broth mixture makes a wonderful gravy to serve with creamy mashed potatoes.


About this Recipe

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