Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?

I'm looking for a recipe made totally from scratch by braising the meat and adding seasonings and vegs around it.Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
I always 'brown' my chuck roast with salt and pepper before I roast it, and then lay it on a bed of onions in the roasting pan, adding vegetables later. I am not fond of overseasoning a chuck roast, because that cut of meat tastes beefy and delicious all on it's own. But browing it in a skillet before you roast it adds a lot of flavor due to the 'Malliard Reaction'. I suppose you could dredge it in a little flour to give it a better crust when you brown it, but it's delicious with just a little butter or olive oil.Can you share a Chuck Roast recipe that does NOT include canned soups, bottled sauces or onion soup mixes?
Easy Chuck Roast


Ingredients:





2-4 pounds of chuck roast*


1-2 teaspoons ground cardamom


2-4 teaspoons garlic powder


2-4 teaspoons coarse ground black pepper


1/2 cup soy sauce, divided


Instructions:





1. Press ground cardamom, garlic powder, and coarse ground pepper generously into each side of chuck roast.





2. Pour soy sauce over each side. (You can leave roast to marinate in refrigerator for a while if you wish; it will taste good either way though.)





3. Using a medium-large sized stock pot (depending on the size of your roast), put 1/2 inch water in pan and then put in your marinated roast.





4. Cover and heat on medium-medium low heat until boiling (may take a while to boil) and then simmer slowly for about 4 more hours. When roast is done, thicken the juices left in the pan to make a very tasty gravy**.





To make gravy, mix about 1/2 cup milk with about 1/4 cup flour, removing lumps. Whisk into juices left in pan (after removing meat) and boil for a couple minutes or until thickened. Add salt if needed.
I cook all my roasts a very unique way.I braise my meat and put in roaster.Then I take shredded carrots and put on top of the meat.Now take diced onions,celery,bell peppers,and tomatoes around the meat.Chunk up your potatoes and lay around all the veggies.Pour beef stock (from the pan drippings) to cover everything.Sprinkle with garlic powder and cover with foil.Bake in oven at 350 for 2 hours.Turn off oven and allow it to rest under foil.Now get the side dishes and eat a great dinner.The carrots make a nice thickener for gravy...
(The balsamic vinegar helps make an awesome sauce!)





1 (2-pound) blade cut chuck roast


2 teaspoons kosher salt


2 teaspoons cumin


Vegetable oil


1 medium onion, chopped


5 to 6 cloves garlic, smashed


1 cup tomato juice


1/3 cup balsamic vinegar


1 cup cocktail olives, drained and broken


1/2 cup dark raisins





Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the ';chunkies'; and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
This is an old Sunday dinner stand-by. Always tastes great and is easy. Brown your roast in a dutch oven(is like a large soup kettle for top of stove). Put a little oil into bottom and season the meat with salt/pepper. (Can use any seasonings you like) We just use the salt and pepper. Use a fairly high heat and brown/sear the meat till dark brown, but not burnt. Add in enough water to just cover the bottom of pan about an inch. Slice onion over the top of meat. Replace lid. Cook 1 1/2 hrs or till meat is tender. Keep water on the meat during this cooking period. Do Not let it get dry on the bottom.





Now add in peeled and cut up carrots,(I just use the bags of baby carrots already to use.) Just dump them in on top of the meat. Then peel potatoes and cut into small chunks. About an inch wide. Add as many of each as you need to feed your family. Check the water level and add more IF necessary. Can put some of the potatoes/carrots down in the water/broth to cook. Replace lid and simmer till veggies are tender. To serve, scoop out veggies into a bowl. Take meat out to a platter and cover each to keep warm. Heat up the liquid in the bottom adding water if needed. Don't usually need any more.


Cook and thicken to make gravy. This is why you want to really brown the meat at first. If you have, the gravy will be really dark and tastey. Serve and enjoy!





This may sound complicated, but is not. Is always good and many compliments to the cook. All you need is dessert and maybe a tossed salad for a fancy meal. Enjoy.
I rub the roast with garlic powder, garlic salt, seasonling salt and pepper. I toss it in a large skillet ( on high )with a dab of olive oil and sear the outside till its brown. ( Locking in juices ) Then you throw it in a roaster with a lid, (or a baking dish with foil over it) add carrots and potatos and some times celery and bake on very low!! About 250 degrees, for about 6 hours. DELISH!!
1 (4-pound) beef chuck roast


Kosher salt and freshly ground black pepper


3 tablespoons vegetable oil


1 large onion, sliced


2 carrots, peeled, thinly sliced


2 ribs celery, thinly sliced


5 cloves garlic, smashed


2 tablespoons all-purpose flour


1/2 cup red wine


1 (15-ounce) can chopped tomatoes, in juice


2 cups beef broth, homemade, or low-sodium, low-fat


3 sprigs fresh thyme, or 1 teaspoon dried


2 bay leaves


1/3 cup coarsely chopped fresh flat-leaf parsley, optional


1 tablespoon red wine vinegar





Roasted Vegetables:


5 carrots, peeled, cut into thirds


3 medium turnips, peeled and cut into 6 wedges


2 medium red onions, peeled, cut into 6 wedges


2 medium parsnips, peeled, cut into thirds


About 5 tablespoons olive oil


1 tablespoon chopped fresh thyme leaves


2 teaspoons kosher salt


Freshly ground black pepper





Preheat the oven to 350 degrees F.


Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.





Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.





Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.





Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.





Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.