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Daniel's Sunday Evening Pot Roast

Source of Recipe


Daniel






List of Ingredients



• 1 (4-1/2-lb.) bone-in beef chuck roast
  
• 4 cloves garlic, slivered
  
• 2 Tbsp salt
  
• 1 Tbsp onion flakes
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp Lawry's Seasoned Salt
  
• 1 Tbsp Italian seasoning
  
• 2 tsp freshly ground black pepper
  
• 3 strips bacon
  
• 2 Tbsp olive oil
  
• Soy sauce
  
• 1 (10-3/4-oz.) can cream of mushroom soup
  
• 2 beef bouillon cubes, crushed (or dissolved)
  
• 3 celery stalks, cut into 2- to 3-inch lengths
  
• 1 whole onion, chopped
  






Instructions



1. Insert the garlic cloves into the meat; rub with the seasonings on all sides (this works best if you combine the seasonings in a cup or small bowl first). Place a medium-size stainless-steel roasting pan over medium-high heat. Add bacon strips and 2 tablespoons olive oil. When pan is nice and hot, add the roast. Sear 10 minutes on each side until well-browned. Sprinkle soy sauce (to taste) over roast while it is browning.
   
   
2. Combine cream of mushroom soup, 1 soup can of water, and the crushed bouillon cubes in a small bowl. When roast is well-browned on all sides (about 20 minutes, total), pour mushroom soup mixture over roast in same roasting pan. Scatter celery and onions around roast.
   
   
3. Cover roast and place in a preheated 375-degree (F) oven. Roast, covered, for about 2 hours, or until meat is tender and stringy.
   
   This is best served with mashed potatoes -- and the gravy that accumulates in the roasting pan.