Okay… I have never been a pot roast fan until I had my Father in Law’s roast. It melts in your mouth, its packs a lot of flavor, and it is so east to throw together. So I had my husband ask for the recipe finally. I added in a few of my own tricks. I really like how this is made. It is something that I can cook throughout the day and have plenty for the following day. Just throw the ingredients into the dutch oven, and cook in the oven. Here is the combination of my roast recipe and my Father in laws recipe. He also gave me some tricks to use to make the meat super juicy and tender. Enjoy!
A couple of tricks: My Father in Law says to use a shallow pan and cover it with tin foil. Once you start cooking it refrain from opening the oven. My Father in law goes as far as taping the oven shut so that you cannot open it and sneak smells. He explained that it is absolutely critical that no heat and moisture escape. I used my dutch oven and I just covered it with Tin Foil.
Pre heat the oven for 375. Cook for 50 minutes, reduce heat to 350 cook for 50 minutes, reduce heat to 300 for 50 minutes.
1 Grass Fed Chuck Roast
1. large white onion diced
2 cans Cream of Onion Soup (I would make a clean version but I ran out of time)
2 cans of water
2 cups of cubed carrots
2 cups of cubed potatoes
1 packette of Beerf Bouilon
1 teaspoon of seas salt
1 teaspoon of pepper
2 table spoons of Worcestershire sauce