Pot Roast

[Millhouse]

So it I made a chuck roast couple nights ago, and it was awesome.

Ingredients: 3 lb chuck roast, Better than Bouillon beef (1 tbl), water, 2 medium onions, salt, freshly cracked pepper, bit of oil for browning, sprig of rosemary

I cooked it in a dutch oven, started it on stove, finished in oven 325-350 degrees for about 3 hours, but can go bit longer.
- preheat oven to 325 or 350
- salt & pepper roast nicely
- on stove top, heat up the dutch oven medium to medium high, get it hot though. then add bit of oil, like tablespoon or so
- add roast to heated dutch oven, searing all sides to a nice golden brown, then remove.
- add the tbl of Better than Beef bouillon with a tad bit of water and stir til mixed.
- add more water until it looks like most of the roast would be submerged, stir or whisk, scrapping the bottom seared bits up.
- bring to a light boil
- add roast, onions (chunked up), rosemary
- cover with lid, and place in preheated oven
- bake around 3 total hours minimum for a 3lb roast, flip roast about halfway through

- with an hour to go, I added a bag of mini carrots, mushrooms, and a few red potatoes halved. This is the best method because they are perfectly cooked through, not mushy, and still maintains their own flavors unlike when they cook all day with the roast.

for gravy:
- remove roast and veggies, can strain broth if you like.
- can either make a butter & flour (3 tbl each) roux in a separate pot or skillet, then slowly add beef broth to it while whisking
- or leave broth in dutch oven, whisk 3 tbl of flour and warmed milk together til smooth, then slowly add to broth while whisking
- either way bring to a boil for a few minutes until consistency you want.