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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) flour |
garlic salt |
black pepper |
1 envelope(s) lipton onion soup mix |
2 1/2 - 3 pound(s) boneless beef chuck pot roast |
1/4 cup(s) butter |
1 cup(s) carrots, coarsely chopped 2 medium |
1 cup(s) celery, sliced into 1 inch pieces 2 stalks |
1 cup(s) onion, coarsely chopped 1 large |
1 clove(s) garlic, minced |
1/2 cup(s) dry red wine or cranberry juice |
14.5 ounce(s) beef broth |
1 bay leaf |
Directions:
1. Preheat electric skillet on high. In a small bowl, combine dry ingredients. Coat all sides of roast with dry mixture, reserving dry mixture that doesn't stick to the meat.
2. In 2 T of the butter melted in electric skillet, brown all sides of the meat; remove and set aside.
3. In same skillet, cook carrots, celery, onion and garlic in the remaining 2 T butter, covered, for 10 minutes of just beginning to brown. Stir in reserved dry mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
4. Cook, covered at 350 for 2 1/2 to 3 hours or until meat is very tender. Transfer meat to a platter and slice. Remove and discard bay leaf. Serve with pan gravy. You can thin pan gravy with a little additional beef broth if desired.
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