I decided to spend the day bumming around the beach loft, reorganizing my closet, watching football, and, you guessed it, cooking some dang good fall-off-the-bone pot roast. (Full disclosure, I used a boneless roast, but the meat turned out so soft and tender that the only way to describe it is fall-off-the-bone)
I roasted the meat in a Dutch oven for 2-plus long, hunger-inducing hours. The most challenging part was waiting for the roast to cook. The aroma filling my loft was ridonculous! When the roast was finally done, I had snacked on every chip and cracker in my cabinets.🙂 But believe me, this roast is worth the wait, as the result is fall-off-the-bone delicious!
All of the ingredients are easy to find. You probably have everything except the boneless chuck in your cupboard already. I used a 3-pound boneless chuck roast which was enough for 4 servings. (Btw, leftovers make delicious roast beef sandwiches.)
To start, I combined garlic powder, salt, and freshly ground pepper and rubbed the mixture all over the meat. Then, I seared both sides of the meat in olive oil in a Dutch oven over medium-high heat.
While the meat was searing, I combined water, Lipton onion soup mix, red wine vinegar, ketchup, garlic cloves, and bay leaves in a large bowl. I poured the mixture over the seared meat, immediately transferred the Dutch oven to a preheated 350 degrees F oven, and baked it covered on the middle rack. After cooking it for 2 1/2 hours, I opened the lid, and a gorgeous chunk of meat was staring back at me.
Mmmmmmm, fall-off-the-bone pot roast! The best part? This pot roast recipe creates its own gravy, ready to be served — no thickening needed.
Wondering what to serve with this? I opted for mashed potatoes, sautèed turnip and mustard leaves from my garden, and delicious horseradish cream.
If you want more delicious dinner recipes like this, check out my fourth cookbook Beach House Dinners on Amazon. 🙂
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1 medium boneless pot roast about 3 pounds
- 3 cups water
- 1 packet Lipton onion soup mix
- ¼ cup red wine vinegar
- 2 tablespoons ketchup
- 2 small bay leaves
- 2 large cloves garlic smashed and peeled
- 1 small beef bouillon cube or chicken bouillon cube
- Preheat oven to 350° F.
- Mix together garlic powder, salt, and pepper in a small bowl and rub mixture all over roast.
- Warm olive oil in a Dutch oven over medium-high heat. Sear meat in hot oil until the top and bottom are nicely browned, about 3 minutes per side. Sear the sides of the meat, about 30 seconds per side.
- While meat is searing, combine the remaining ingredients in a large bowl.
- After meat is seared all over, remove the pot from heat and pour soup mixture over the meat. Cover with the lid and place on the middle rack in the preheated oven for 2 ½ hours.