Directions
- 1Place the 2.5-pound beef chuck roast into a hot pan with a little oil.
- 2Sear the beef chuck roast on both sides until browned, but not cooked all the way through.
- 3Sear the edges of the beef chuck roast.
- 4Remove the seared beef chuck roast from the pan.
- 5Add one chopped medium-sized onion to the same pan.
- 6Add three chopped ribs of celery to the pan.
- 7Add three chopped carrots to the pan.
- 8Add three pickled chili peppers with a little of their juice to the pan.
- 9Add about a tablespoon of Worcestershire sauce to the pan.
- 10Add one tablespoon each of garlic powder, black pepper, and oregano to the pan.
- 11Add one packet each of McCormick Au Jus Gravy Mix, McCormick Beef Stew Mix, and Lipton Onion Soup Mix to the pan.
- 12Pour in a 14.5-ounce can of beef broth.
- 13Pour in an 8-ounce can of tomato sauce and rinse the can with water, adding the water to the mixture.
- 14Stir the mixture well and bring it to a low simmer for about 5 to 10 minutes.
- 15Place the seared beef chuck roast into an oven-safe dish.
- 16Pour any juices from the plate into the dish with the roast.
- 17Add four peeled and chopped medium-sized russet potatoes to the dish.
- 18Add 8 ounces of fresh baby bella mushrooms (dirt removed) to the dish.
- 19Pour the gravy mixture and vegetables over the roast in the dish.
- 20Cover the dish tightly with aluminum foil.
- 21Bake in a 350-degree Fahrenheit oven for 3.5 to 4 hours.
- 22Serve the tender beef roast with potatoes, carrots, and extra gravy on top.
Ingredients
- 2.5 pounds beef chuck roast
- oil
- 1 medium-sized onion, chopped
- 3 celery ribs
- 3 carrots, chopped
- 3 pickled chili peppers
- 1 tablespoon Worcestershire sauce (Pepperbelly Pete's Worshyoursister Sauce: black garlic, bourbon, balsamic)
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 packet McCormick Au Jus Gravy Mix
- 1 packet McCormick Beef Stew Mix
- 1 packet Lipton Onion Soup Mix
- 14.5 fluid ounces Swanson Beef Broth
- 8 ounces Contadina Roma Tomatoes Sauce
- 4 medium-sized russet potatoes, peeled and chopped
- 8 ounces fresh baby bella mushrooms, dirt removed
Equipment
pantongsoven-safe dishaluminum foilwooden spoon
Tips
- If you don't like spicy, you can use banana peppers instead of hot chili peppers.
- The Worcestershire sauce used is a black garlic, bourbon, balsamic sauce with no fish.
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