Easy Oven Pot Roast recipe is one you’ll share with your family over and over! It’s an easy recipe with onion soup mix, carrots and onions, creating a melt in your mouth tender roast! This recipe is ...

Cover the pot and return it to the oven to bake for another 1 ½ to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender. Remove from oven. Discard the rosemary ...

1 4-pound boneless grass-fed beef chuck roast, tied 6 ounces slab bacon, cut into 1-by-½-inch-thick strips (lardons) 2 cups dry red wine ½ cup canned low-sodium chicken broth, or water, plus ...

Here’s a recipe from Cook’s Country magazine. The rub and assembly go together quickly, but it does need almost five hours in the oven, so plan accordingly. CHUCK ROAST IN FOIL. Makes 4 to 6 ...

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 120 to 125 degrees for ...

Recipe by Mrs. Midge Cullis, as reported by Helen Dollaghan in the Dec. 27, 1970, edition of The Denver Post. Serves 8. Ingredients 1 boneless chuck roast (3 to 4 pounds) ...

1. Set the oven at 350 degrees. 2. In a heavy-based flameproof casserole or Dutch oven over medium-high heat, heat the vegetable oil. Add the chuck roast, and cook for 5 to 7 minutes on a side, or ...

First, pre-heat for 2-3 minutes over a high flame a Dutch oven large enough to comfortably hold a 6-pound chuck roast. When the pot is up to heat, pour in the peanut oil and drop in the half-stick ...

1 stick unsalted butter. 5-6 pepperoncini or more if you like. Cut the roast if needed to fit in the skillet and slow cooker. Season both sides of the roast with salt and pepper to taste.

A boneless beef chuck roast generally sells for around $4 to $5 a pound and because there is no bone, it will give you several meals. Look for it on sale and keep it in the freezer for up to two ...