Sunday Dinner Roast Beef
This roast can be cooked in a crockpot,
but in the oven is the preferred way.
2½ to 3 lb. boneless chuck roast
Salt & black pepper
2 Tbsp. cooking oil (olive oil, if you have it)
1 whole sweet Vidalia onion, chopped
2 cloves minced garlic
2 bay leaves
3 or 4 carrots, cut in serving size chunks
3 or 4 Russet potatoes, peeled and cut into serving size pieces
Optional: 18-oz. jar Heinz Homestyle Gravy, Savory Beef (this is in lieu of making your own)
Preheat oven to 325 degrees. Sprinkle salt and black pepper all over one side of the meat, rubbing it in with your hands. Then lightly sprinkle flour on meat, rubbing it in. Turn the meat over and repeat. Heat the oil in the Dutch Oven on medium heat and brown the meat, searing it well for about 3 minutes (watch, do not burn meat) turn the meat over and repeat. Remove the meat from the pan and add the onion pieces, garlic, a little salt & black pepper and 1 of the bay leaves. Place the meat on top of that mixture, put the other bay leaf on top of the meat, cover and place in the preheated oven. This is important: after about one hour. place the carrots and potato pieces in pan and turn the roast over, placing it on top of the vegetables. Put back in the oven for about 2 more hours until roast and the vegetables are fork tender. Total cooking time is about 3 hours. Serve with the Heinz gravy if desired. Or thicken some of the juice with a little cornstarch and beef broth to make your own.