~ 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! :)


☆☆☆☆☆ 0 votes

15 Min
3 Hr


  • 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

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.


Printable Recipe Card

About ~ Deep Flavor Roast ~

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

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