1-2 lb. chuck roast
Post Roast Rub (see recipe below)
1 onion, sliced
Carrots, sliced (or baby)
Beef Broth or Beef Bullion + Water
Pot Roast Rub
1/2 cup Paprika
1/3 c. Brown Sugar
3 Tablespoons Garlic Powder
3 Tablespoons Onion Powder
2 Tablespoons Oregano
Combine together and store in an airtight container.
Here's what you do with the rub:
Brown in an dutch oven or other heavy pan in a little vegetable oil on high heat. Flip to sear both sides and I try to get the sides also using tongs. This makes sure the outside gets nice and brown and keeps the moisture in the meat.
Next, add the sliced onion and mix around to get coated with the spices in the oil. Let it soften for a few minutes.
Add enough beef broth or bullion mixed with hot water to come about 3/4 of the way up the roast. The amount will vary depending on the size of the pan, size of the roast and amount of onions, but I usually use around 2-3 cups.
Add some sliced carrots or baby carrots. These get nice and soft when cooked at the end and also make the meat super sweet and yummy.
Cover and bake in a 325 degree oven for at least 3 hours. I check mine hourly to ensure all the liquid has not cooked out. If you see that the liquid is low, add another cup of broth.
I meant to take a photo of the roast completed, but I forgot. And this photo of the finished plate really doesn't do it justice. The meat comes out so tender that you can shred it with a fork. Serve with mashed potatoes and rolls to sop up the yummy gravy.
I forgot to document how to make the gravy, so here's the recipe without pictures.
Drippings from the roast, strained
2 Tablespoons flour
1/2 cup milk
1. Put the drippings in a pan (I use the same dutch oven I made the roast in) and bring to a low boil. 2. Add the flour to the milk and slowly pour into the heated drippings while whisking vigorously.
3. Bring back to a boil and let cook on a lower heat until it starts to thicken.
Voila! You have gravy.