Easy Smothered Pot Roast Recipe

Easy Smothered Pot Roast Recipe

If you like smothered Swiss steak, try this beef pot roast

version with tomatoes, baby red potatoes, carrots, and onions

for an easy all-in-one meal.

INGREDIENTS:

1 pound baby red potatoes, scrubbed

6 carrots, peeled

1 large onion, peeled and cut into 1-inch wedges

4 teaspoons olive oil, divided use

1 package dry onion soup mix

2 to 4 pounds boneless chuck roast or 7-bone roast

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

Kosher salt and freshly ground pepper

1/2 cup red wine

1 cup beef broth

1 (14-ounce) can diced tomatoes

1 teaspoon dried oregano, crushed

PREPARATION:

Preheat oven to 375 F. Line a 2-inch deep baking pan with

nonstick foil.

Slice a ring of skin from the centers of the baby red potatoes.

Alternatively, you may peel them completely or leave the skins

on according to your tastes. Place potatoes, carrots, and onions

in a large plastic bag along with 3 teaspoons of olive oil and

half of the onion soup mix. Seal the bag, squish around, and

toss to coat. Set aside.

Rub both sides of the chuck roast with Worcestershire sauce.

Sprinkle with garlic powder, salt, and pepper.

Heat a heavy skillet on medium-high heat. Coat the pan with the

remaining 1 teaspoon of olive oil. Sear the beef on both sides

until nicely-browned, turning only once. Remove the chuck roast

to the prepared pan.

Carefully pour the red wine into the skillet and deglaze,

scraping up any browned bits. Cook for 1 minute and turn off

heat. Add beef broth and swirl to combine. Set aside.

Top pot roast with the tomatoes, and then the pan sauce.

Sprinkle with oregano and remaining half of dry onion soup mix.

Cover with foil and roast for 1 hour. Remove from the oven and

place the vegetables around the beef, with the carrots on the

bottom. Season vegetables with salt and pepper, if desired.

Return to the oven and roast, uncovered, an additional 45

minutes to 1 hour, until beef is tender and vegetables are

cooked through.

Let meat rest for 10 minutes before carving against the grain

into slices. Surround with the vegetables and top with pan

juices to serve.

Yield: 4 to 6 servings

Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to, and the Wisdom to know when to go home. ~Sylvia

Contributed by:

 * World Recipes Y-Group