soul food

Chuck Roast

• 3-4 lb. Chuck Roast
• 2 tablespoons flour
• 4 tablespoons olive oil
Meat Seasoning:
• 2 teaspoons brown
•1 teaspoon each: salt, garlic powder, onion powder, chili powder, paprika
•½ teaspoon black pepper
• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube, or 1 tsp better than bouillon
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon low sodium soy sauce, can sub Worcestershire
• 2 ¼ lbs. baby potatoes
• 2 lbs. whole carrots, cut into halves or thirds.
For the End:
• 3 tablespoons corn starch + 3 tablespoons cold water
• 1 Tablespoon cold unsalted butter

1) Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.�
2) Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set.

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