Ingredients:
3 -4 tablespoons oil
1 (4 -5 lb) beef chuck roast or 1 (4 -5 lb) blade roast
1/2 teaspoon seasoning salt ( or use white salt) (optional)
1 -2 teaspoon ground black pepper
1 teaspoon garlic powder
2 (10 3/4 ounce) cans cream of mushroom soup or 1 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 tablespoon Worcestershire sauce
2 tablespoons fresh minced garlic ( or to taste)
1 medium onions ( sliced or chopped)
4 large carrots, cut in large pieces
1 (1 ounce) package lipton dry onion soup mix ( you can use 2 packages if desired)
1 cup low sodium beef broth ( or use water or beer)
1 lb small white button mushrooms
6 -8 small whole potatoes, peeled
4 large carrots, peeled and cut into thirds
2 -3 tablespoons flour
1/4 cup water
Directions:
Season the roast with seasoned salt, black pepper and garlic powder.
Heat oil in a Dutch oven.
Add in the roast and brown on all sides; drain fat.
In a large bowl combine the 2 cans mushroom soup, Worcestershire sauce, fresh garlic, sliced onion, dry onion soup mix and 1 cup low-sodium beef broth (or water or beer) add to the roast; bring to a boil and cook stirring a couple of times for about 20 minutes.
Add in the fresh mushrooms, whole potatoes and carrot chunks.
Reduce the heat to medium-low then cover and cook until the roast is tender or you may cook in the oven at 350 degrees F (cooking time will vary it may take from 3-5 hours depending on the size of roast you are using, cook until tender).
Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.
Remove the roast from the Dutch oven (leave the juice in the pot and simmer on low heat).
Stir together the flour and 1/4 cup water until smooth.
Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.
Serve the roast with veggies and gravy.
Servings: 8
Time preparation: 20 min.
Time total: 140 min.