Over the Top Pot Roast
Prep Time= 15 minutes | Cook Time= 2 1/2+ hours
- 2 tbsp extra virgin olive oil
- 2 tbls of Flour
- 1 tsp of Garlic Powder
- 4 fresh thyme sprigs (or 1/2 tsp dry thyme)
- 3 garlic chopped cloves
- 1- 3lb boneless chuck roast, trimmed
- 1/3 pkg (1/4 cups) Cugino’s Baked Burgundy French Onion Soup
- 2 cups water
- 1 sliced onion
- 3/4 cups dry red wine
- 2 bay leafs
- 6 large carrots, peeled and cut into 1-inch pieces
- 6 Yukon Gold Potatoes, peeled and cut into 2-inch pieces
Preheat oven to 350 degrees.
Heat olive oil in a large Dutch oven over medium-high heat. Mix together 2 tbls of Flour, 1 tsp of Garlic Powder, 4 fresh thyme sprigs (or 1/2 tsp dry thyme), & 3 garlic chopped cloves. Coat chuck roast generously with mix and add roast to pan. Cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan and saute for 8 minutes or until well browned. Add in 2 cups water and 1/3 pkg of Cugino’s Baked Burgundy French Onion Soupmix, then return browned roast to pan. Add the red wine, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350 degrees for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve roast with vegetable mixture and leftover liquid. Garnish with thyme leaves if desired, and serve with a fresh loaf of Italian or French bread & butter.
Variation Suggestion: Add fresh sliced mushrooms when sauteing onions.