Chuck Roast

Many a Sunday growing up we would have chuck roast at my Grandparent’s house for Sunday dinner. There was always something so cosy about walking into the house with the smell of a roast cooking. It was the smell of love, family and peace. I’m so lucky to have such a caring family that have made so many efforts to create lasting memories through food and togetherness. I just have have one little baby right now who doesn’t eat chuck roast. But I literally can’t wait for the day when my kids say, “Mom, can you make chuck roast for dinner? Its my favorite!” Creating togetherness from food is probably the main reason why I love to cook so much. And a good ol’ roast is usually just as heartwarming to others as it is to me.


2-3 lbs Chuck Roast

2 Cloves Garlic

wochstershire Sauce

1 cup red wine

largely chopped golden potatoes

baby carrots

largely chopped onions

salt & pepper

Buy a 2-3 lbs chuck roast bone in or out. On a cutting board, slice two garlic cloves thinly. On the roast, slice small pockets in the meat every 2 inches and place sliced garlic into pockets. Rub both sides of the roast with cooking oil. Salt and pepper both sides. On a stove top heat a large pot or dutch oven. Place roast with garlic side down in the pot and brown for two minutes. Turn and brown the other side. Sprinkle with 2 tbsp worcestershire sauce and add 1 cup red wine. Turn oven to 350 degrees. Cook roast 2 ½ to 3 hours. Cover pot with lid. Check to see in one hour if roast goes dry. Add water ½ to 1 cup if desired. 1 hour before roast is done add  potatoes, carrots, onions. Add additional salt and pepper to season the veggies. After an hour, remove the roast and vegetables. Slice the roast and serve with vegetables.

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