I love being able to have the whole day to plan a meal, to get up in the morning and plunder through the freezer until I find the perfect thing for the night's dinner. I had that luxury today as I was home on fall break with my kids. So, seeing the roast in the freezer, I decided to make a "man's meal" tonight since I had the time and ingredients. Call your man to the computer screen. Men just like to look at meat!
I'll admit that I'm not set in my ways when it comes to cooking a roast. I've cooked it in a slow cooker, in a roasting bag in the oven, and, tonight, I cooked in a skillet on the stove.
This is a chuck roast. It's my favorite roast. When it's cooked for a long time, it becomes very tender and breaks apart with a fork. This roast was about 2 1/2 pounds. I seasoned it using my trinity: seasoning salt, garlic salt, and course black pepper. Then, I heat up about 1 tbsp. of oil in a skillet.
Get the oil really hot and brown the roast on both sides. You're looking for this brown crust! After both sides of the roast are seared, add about 1 1/2 cups of chicken or beef stock. I prefer beef stock. But today, I had chicken stock, so that's what I used. After I poured in the broth, I lowered the heat and covered, cooking on medium-low heat for about an hour, turning the roast over after 30 minutes.
After an hour, I added two cans of cream of mushroom soup. I added a tsp. of Worchestershire sauce, some pepper, onion powder, garlic salt, and seasoning salt to the soup before pouring it over the meat. Let the meat continue to cook for another half hour or so.
I had these pearl onions in the freezer so decided to use them instead of regular onions. I also peeled and cubed a few large potatoes.
I added the potatoes and onions to the roast and let them cook down for about 45 minutes or until tender. The roast cooked for a total of about 2 1/2 hours.
Serve over rice and enjoy!
Now, I must admit that, while Eric loved the roast, I found a small pile of pearl onions on the side of his plate. He admitted after the meal that he prefers regular onions. Here's another secret - so do I!
Live and learn...