Braised Beef Roast

Just like any other popular food dish, there are a million and one recipes for pot roast, braised beef, whatever you want to call it. The secret weapon Grandma  used for a no-fail, moist roast? Searing the meat before you cook it. In other words, heat up oil in a pan and put your seasoned beef in to sizzle for a few minutes on both sides.  It makes a nice golden crust on the meat and that is what holds in the moisture whether you cook it on your stove top or in the crockpot. 

You know, it floors me when a recipe calls for a beautiful roast and then tells you to put it in the crockpot and cook on low for 8 hours with some creamed soup. That's great if you want to make Shoe Leather Stew. The meat will almost always be dry and tasteless. Even a good crockpot recipe will tell you to sear the meat before the lengthy cooking process begins! Matter of fact, you could throw this roast in the crockpot after searing the meat (adding in the other ingredients when prepared) and it will be heavenly! Pair it with some of Grandma's smashed taters and a green salad, and you've got a meal that will make you and your family moan (in a good way!).

For that extra liquid that you reserve, here's how to transform it into a wonderful gravy: Make a roux (or flour/water mixture) to thicken it by using one of those handy-dandy tall shaker cups. Put about 1/4 cup water and a couple tablespoons of flour and give it a few shakes to make it smooth. Heat up the reserved liquid to boiling and slowly pour in the roux. Whisk until it thickens then reduce the heat to keep it simmering until you serve it. Enjoy!

Braised Beef Roast

1 chuck roast (3 lbs)
2 tsp salt
1 tsp pepper
1 tsp garlic powder
 olive oil
 

1 onion, diced
2 garlic cloves, minced

½ cup beef broth
1 can Cream of Mushroom soup (or 1 cup Grandma’s Basic Cream Soup--Mushroom)
½ cup white wine (optional)

In Dutch Oven or skillet, heat 2-3 tablespoons of olive oil over medium high heat. Meanwhile, thoroughly coat roast with seasonings and place in hot oil to sear both sides until brown. Remove from pan. 

Heat additional tablespoon olive oil, then reduce heat and cook onion until translucent. Add garlic and cook for about a minute. Add ½ cup beef broth, scraping up any brown bits that remain. Add in cream of mushroom soup and white wine (if using), stir to combine and cook until bubbling. Pour liquid in separate container temporarily and put browned meat back in.  Pour half of reserved liquid over meat, cover, and simmer on low heat for about an hour until meat is tender. Extra liquid may be made into gravy. When serving, pour over smashed potatoes and meat.