Chuck Roast Winner Recipes

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 6-8 hours or until meat is tender.

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• 1.In a baking dish that your roast will fit in, place aluminum foil both width ways and length ways - you will be sealing the roast in the foil so make them long strips.
• Place the roast on top of the foil.
• Completely cover the roast with worcestershire sauce. There really isn't a measurement - just cover the roast.
• Place the cream of celery soup on the roast - covering the roast.
• Sprinkle the dry onion soup on top of the celery soup.
• Seal the roast with the foil.
• Bake at 350 degrees for 2-3 hours. (depends on the size of roast) This is wonderful with a baked potato and corn. It makes its own gravy so mashed potatoes would work as well.