Beef Roast and Vegetables


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

  1.  Preheat oven to 325 degrees F.
  2. Rub roast with Worcestershire sauce on both sides.
  3. 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.
  4. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
  5. Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate onion slices and arrange on top of beef and vegetables.
  6. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
  7. 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.
  8. Cover pan with foil, crimping around the edges to seal tight.
  9. Bake for 2-1/2 to 3 hours, until meat is tender.
  10. Slice pot roast and serve with roasted vegetables and pan gravy.

Cooking With Crevolyn
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