The Best Pot Roast

• Meat

  • 3 lbs Chuck, roast

• Produce

  • 1 8 oz package Baby bella mushrooms
  • 2 Bay leaves, dried
  • 4 Butter potatoes
  • 4 Carrots
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 Yellow onion, small

• Canned Goods

  • 3/4 cup Beef broth
  • 1 Recipe of homemade cream of mushroom soup

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on oursavorylife.com

Ingredients

• 1 3-4 lbs chuck roast
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 dried bay leaves
• 2 tablespoons coconut oil (or oil of choice)
• 1 small yellow onion, thinly sliced
• 8 oz package sliced baby bella mushrooms (optional)
• 4-5 butter potatoes quartered (or halved, depending on how big they are)
• 3 cloves garlic, crushed
• 4 carrots peeled and quartered
• 1 recipe of homemade cream of mushroom soup (or 1 10 3/4 oz canned cream of mushroom soup)
• 1/4 cup red wine
• 2 TBS Worcestershire sauce
• 3/4 cup beef broth (or water)

Directions

• Preheat the oven to 275 degrees
• In a small dish combine 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon garlic powder. Mix it all together.
• Rub the dry mix all over the roast.
• Heat the oil in a dutch oven and sear the roast on all sides (about 2 min. per side)
• While it is searing, prepare the gravy. Combine cream of mushroom soup, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.
• Once meat is seared, remove from dutch oven and add all the veggies. Allow them to cook for two minutes while stirring.
• Make room for the roast in the middle of the dutch oven and add the meat back in.
• Add two dried basil leaves.
• Pour the gravy on top of the roast.
• Pour the broth (or water) around the roast.
• Cover with lid and place in oven for 3 1/2 to 4 hours.The meat should fall apart easily when pierced with a fork.
• Serve warm!