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Ingredientes
- 2 lb beef chuck roast (up to 3) boneless
- 2 Tbsp. extra virgin olive oil
- 1 can cream of mushroom soup, condensed
- 1 pkt Golden brown Onion flavor soup mix
- 1 can Swanson's beef broth
- 1 Tbsp. Kitchen Bouquet
- 1/4 c. red cooking wine
- 1/4 c. teriyaki sauce
- Â Â Seasonings to taste for roast**
- 4 x potatoes (to 6) peeled and quartered
- 4 x carrots (up to 6) scraped and cut into chunks
Direcciones
- **For roast seasonings, I use unseasoned meat tenderizer, salt, pepper,seasoning salt, onion pwdr, garlic pwdr, poultry seasoning and dry mustard. You may vary the seasonings according to your own taste.
- You need to first sprinkle the meat tenderizer on both sides of the roast; then using a fork, pierce the meat. Next sprinkle on the other seasonings to both sides of the roast and rub in well.
- Heat the extra virgin olive oil in a Dutch oven and brown the roast on both sides. While roast is browning mix together the cream of mushroom soup, Golden brown Onion dry soup mix, beef broth and Kitchen Bouquet and set aside.
- When the roast has browned on both sides, remove it and add in the red cooking wine and teriyaki sauce to deglaze the pan, scraping up the browned bits in the bottom of the pan.
- Return the roast to the pan and pour the soup mix over. Bring to a boil and reduce the heat to low, cover and simmer the roast for about 1 1/2 to 2 hrs till tender. Be sure and turn the roast several times during cooking. When roast is done, remove it to a platter and cover it with aluminum foil to keep it hot and to let it rest while the vegetables cook.
- Add in the carrots and potatoes to the gravy and cook till they are tender. If the gravy needs thickening, you may do so with a little flour or possibly cornstarch, however I never need to do this as the gravy always seems to be the right consistency.
- Carve the roast and serve with the potatoes, carrots, gravy and warm biscuits.
- NOTES : This is a wonderful way to cook a beef roast as it always comes out very tender and juicy. Left overs are good, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 211 | 42% |
| Total Fat 23.56g | 29% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1158mg | 48% |
| Potassium 1212mg | 35% |
| Total Carbs 27.88g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.13g | 3% |
| Protein 42.2g | 68% |
