Beef Pot Roast

Ok, this is pretty much a universal meal. EVERYONE loves Pot Roast!
I cook it about once a month, pack it up in Tupperware, and toss it into the freezer.
I'll have multiple dinners just waiting for me!

• 3-4lb Chuck Roast (Rump Roast is a good alternative)


• 1 can Beef Consume (Or Beef Broth)
• 2 tbsp Canola Oil (Or Olive)
• Garlic Salt
• Black Pepper
• 2 medium Yellow Onions (Sliced)
• 2-4 Bay Leaves
• 1 tsp Garlic Powder
• 1 tsp Onion Powder or 1 large Yellow Onion
• 1 Tbsp Italian Seasoning

1. Set the Chuck Roast out for about 30mins to bring it to room temperature
2. Preheat the oven to 350°
3. In a Dutch Over or other large pot (with a lid), pour in the Beef Consume
4. Slice the Onions (Large slices) and place them in the bottom of Dutch Oven
   (If using Onion Powder, sprinkle it into the pot)
5. Sprinkle the Bay Leaves, Garlic Powder & Italian Seasoning into the pot
6. Prep the Roast by generously covering it with Garlic Salt & Pepper
7. (lightly) Coat the Roast with Canola oil
8. In a large skillet on HIGH heat, brown the outside of the Roast on all sides
9. Place the Roast in the pot on top of the other ingredients
10. Place the pot in the oven and cook for 15-20 minutes per pound
11. The Roast will be done when the meat hits 160°
12. Take the Roast out of the pot and let rest for about 10mins
13. Slice and ENJOY!

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