Ingredients
Pot Roast
- 4-5 lbs chuck roast
- 1 stick butter
- 2 tbsp olive oil
- Kinder's Prime Steak seasoning
- Spanglish Asadero Carne Asade seasoning
- garlic powder
- Spanish paprika
- onion powder
- Italian seasoning
- dried thyme leaves
- black pepper
- ¼ cup Worcestershire Sauce
- 1 envelope Lipton onion soup mix
- 2 cups water
- 1 tbsp beef base or beef bouillon
- 1 large red or green bell pepper sliced in large chunks
- 1/2 medium onion sliced in large chunks
- 4 stalks celery sliced in large chucks
- 4 medium yellow potatoes
- 1 cup sliced white mushrooms
Instructions
- Preheat oven to 350°F.
- Rinse off chuck roast, and place on a cookie sheet and pat dry.
- Sprinkle the following seasoning on both sides of the chuck roast - Prime Steak and Carne Asada seasonings, plus the garlic powder, paprika, onion powder, Italian seasoning, thyme and black pepper. I have not included measurements for each of these, but sprinkle enough of each seasoning to cover both sides.
- Turn on stove to medium heat. In a large dutch oven, add butter and olive oil. Next add chuck roast and sear both sides for approximately 5 minutes each.
- In a small bowl or measuring cup, add Lipton onion soup mix, water, Worcestershire sauce, and beef bouillon. Mix together.
- Once chuck roast is brown, turn off stove and pour in soup mixture. Add diced bell peppers, onions, mushrooms, potatoes and celery.
- Cover dutch oven and bake in the center of oven for 2 1/2 -3 hours.
- Let stand for 10 minutes before serving.