1 5 lb. chuck roast
6 small potatoes
4 ribs celery
2 small onions, quartered
3 cups water
1 envelope of French Onion Soup Mix
1/2 tsp black pepper
1 tbsp onion powder
1 tsp garlic
2 sprigs of Marjoram
1 tbsp of butter
1/4 cup flour
1 tsp Kitchen Bouquet
Non stick cooking spray
Salt to taste
Instructions:Preheat oven 350 degrees.
Mix French Onion Mix and water together and then set aside.
Peel potatoes and place into a bowl of cold water then set aside.
Clean, peel and cut carrots, celery and onions then set aside in a large bowl.
Spray the inside of the Dutch oven with the non stick cooking spray. Then melt the butter in Dutch oven over medium high heat.
Once butter is melted add the roast. Brown the roast on top and bottom, season both sides with black pepper.
Once roast is browned remove from the Dutch oven and place on a clean plate.
Stir the flour into the roast’s drippings until drippings form into pea size balls.
Then stir in onion soup mixture. Continuously stir until drippings dissolve.Stir in remaining seasonings.
Return the roast back into the Dutch oven, and then add all vegetables except for the potatoes. Submerge vegetables and meat in the sauce.
Cover the Dutch oven then place into your oven and cook for 1 hour 45 minutes; periodically checking for liquid levels, roast and vegetable tenderness. Drain water from potatoes and add into the Dutch oven around the roast where the sauce is highest.
Continue to cook roast until it is fork tender.
***If you don’t have a Dutch oven you can use a heavy roasting pan with a lid. If you don’t have a roaster you can use a heavy pan that can go into the oven and top with aluminum foil to keep in moisture. ***