This quick and delicious chuck roast recipe is from my friend Nancy. It is so easy, just put everything in a roaster, cover and put in the oven about 2 hours. The meat is tender, and the flavors are rich. The only seasoning is a package of onion soup mix and a bottle or can of beer. Nancy uses fingerling potatoes around the meat which I did as well as added a few red potatoes I had left from St Patrick’s day dinner. I made this on Sunday for dinner and the house smelled wonderful! I have not tried making this in a slow cooker/crock pot but would love to hear comments from anyone who does. I think it could work that way too. Just thought you might like an easy and enjoyable dinner idea especially for busy days.
Last year on my blog, just before Easter, I posted Busy Ladies Butterhorns. It was the most commented on and retweeted post I have done thus far. For those of you who are new followers to my blog, you may want to consider making these for Easter Sunday’s breakfast. Also, if you are hosting or need to bring a dessert for Easter Sunday dinner my Strawberry Schaum Torte featuring wonderful spring strawberries would be special to serve.
Have a Blessed Easter!
Here are the pictures and recipe for the roast…
- 1 Chuck Roast about 2 and ½ pounds
- Potatoes (either small whole or larger, cut into pieces)
- ½ onion, cut into chunks
- 1 Package onion soup mix
- 1 bottle or can of beer
- Preheat oven to 400 degrees
- Place chuck roast in center of raosting pan or dutch oven
- Place potatoes and onion around the roast
- Sprinkle the onion soup mix over the top of the meat
- Carefully pour the beer over the potatoes and meat
- Cover and bake for 1 hr 45 min to 2 hours depending on thickness
- Let rest a few minutes, slice and serve