Chuck Roast Recipe
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INGREDIENTSÂ
1 FFF Boneless Chuck Roast
2 Cups Beef BullionÂ
2 Cubed Potatoes
2 Chopped Carrots
2 Roughly Chopped Yellow Onions
2 Tbsp Olive oilÂ
1/2 Cup Italian Dressing
1/2 Cup Ranch Dressing or 1 Packed Ranch Seasoning
2 Tbsp Apple Cider Vinegar
Salt & Pepper
2 Cups Beef BullionÂ
2 Cubed Potatoes
2 Chopped Carrots
2 Roughly Chopped Yellow Onions
2 Tbsp Olive oilÂ
1/2 Cup Italian Dressing
1/2 Cup Ranch Dressing or 1 Packed Ranch Seasoning
2 Tbsp Apple Cider Vinegar
Salt & Pepper
Garlic Powder
Rosemary
Thyme
DIRECTIONS
1. Take your FFF Beef Boneless Chuck Roast and thaw to room temperature, and season on all sides. Heat oven to 325 Degrees F on bake.
2. Get a bowl and cut potatoes, onions, carrots and any other desired vegetables. Chop to desired size and drizzle with half the Italian dressing, ranch, vinegar, salt, pepper and desired spices.
3. Drizzle the olive oil in a pan on medium heat and cut the roast in half. Sear both halves of the roast on all sides, then place in a deep, oven safe tray.
3. Drizzle the olive oil in a pan on medium heat and cut the roast in half. Sear both halves of the roast on all sides, then place in a deep, oven safe tray.
4. In the pan used to sear the roast, add 2 cups beef bullion or desired beef broth, add rosemary and thyme. Cook on medium to deglaze the pan, then turn off the heat and add the remaining half of the Italian dressing and ranch.
5. Add the Beef Broth mix and Veggies to the Roast Pan, cover with tin foil and bake for about an hour and a half. Remove the foil and and increase heat to 350, and cook for about another hour.
6. Remove from oven and let it rest for at least 15 minutes, or leave it in the oven at 200 Degrees F until you are ready to eat.
7. Once ready, Serve and Enjoy!