Directions
- 1Sear the beef chuck roast in a hot pan with a little oil on both sides and some of the edges, then remove it from the pan.
- 2In the same pan, add one chopped medium-sized onion, three ribs of celery, three chopped carrots, three pickled chili peppers with a little of their juice.
- 3Add about a tablespoon of Washi Sister sauce, one tablespoon of garlic powder, black pepper, and oregano.
- 4Add one packet each of au gravy mix, beef stew mix, and lip onion soup mix.
- 5Pour in a 14.5 ounce can of beef broth and an 8 ounce can of tomato sauce (rinse the can out with water and add that too).
- 6Stir the mixture well and bring it up to a low simmer, letting it simmer for about 5 to 10 minutes.
- 7In your favorite self-cleaning oven-safe dish, add in your roast and all the juice from the plate.
- 8Add four chopped up medium-sized peeled russet potatoes and eight ounces of fresh baby bella mushrooms (dirt removed) to the dish.
- 9Pour the gravy mixture and vegetables all over the roast.
- 10Cover tightly with foil.
- 11Bake in a 350°F oven for 3.5 to 4 hours.
- 12Serve by putting potatoes and carrots on top with a little extra gravy.
Ingredients
- 2.5 lb beef chuck roast
- oil
- 1 medium-sized onion, chopped
- 3 celery ribs
- 3 carrots, chopped
- 3 pickled chili peppers with a little of the juice
- 1 tablespoon Washi Sister sauce (black garlic bourbon balsamic sauce)
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 packet au gravy mix
- 1 packet beef stew mix
- 1 packet lip onion soup mix
- 14.5 oz can beef broth
- 8 oz can tomato sauce
- water (for rinsing can)
- 4 chopped medium-sized russet potatoes, peeled
- 8 ounces fresh baby bella mushrooms, dirt removed
Equipment
hot panoven safe dishfoiloven
Tips
- You can use a banana pepper if you don't like spicy.
- The Washi Sister sauce has no fish in it.
- Cover tightly with foil before baking.
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