Real Recipes From Real Home Cooks ®

~ deep flavor roast ~

Recipe by
Cassie *
Somewhere, PA

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! :)

yield 6 serving(s)
prep time 15 Min
cook time 3 Hr
method Bake

Ingredients For ~ deep flavor roast ~

  • 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
    cream of mushroom soup
  • 2 c
    beef broth
  • 3 Tbsp
    tomato paste
  • 3 stalk
    celery, sliced about 1/2 inch pieces
  • 1
    sweet onion, chopped

How To Make ~ deep flavor roast ~

  • 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!