Beef Roast and Vegetables
Ingredients:
1 (2 to 3 pounds) boneless chuck roast
Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 Tablespoon dried oregano, crushed
Black pepper
8 baby red new potatoes, scrubbed
4 carrots, peeled, trimmed and cut into 4-inch lengths
8 ounces baby portobello mushrooms , brushed clean and trimmed
6 cloves garlic, peeled and cut into halves
1 large sweet onion , sliced very thin
Vegetable oil spray
1 package dry onion soup mix
1/4 cup red wine vinegar
3/4 cup beef broth
2 Tablespoons tomato paste
Directions:
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Preheat oven to 325 degrees F.
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Rub roast with Worcestershire sauce on both sides.
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Combine onion powder, garlic powder, salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste.
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Place seasoned chuck roast in the center of a large foil-lined roasting pan.
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Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate onion slices and arrange on top of beef and vegetables.
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Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
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In a separate small bowl, combine red wine vinegar, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom.
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Cover pan with foil, crimping around the edges to seal tight.
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Bake for 2-1/2 to 3 hours, until meat is tender.
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Slice pot roast and serve with roasted vegetables and pan gravy.