Be a hero and cook my pot roast. Your wife will summon to your every need and your kids will obey after they have some of this easy, delicious recipe:

3 lb CHUCK ROAST
3 gloves of garlic, minced
One packet of Lipton Beefy Onion soup mix
One sweet onion, chopped
Sea Salt
Pepper
One can of vegetable broth
one cup of water


In your coated Iron pot:
heat olive oil in bottom of pan till hot, throw in garlic and onion to begin sweating.

Salt and Pepper roast liberally on both sides.

Toss roast into pan and brown on both sides

Mix one packet of beefy onion soup into the can of vegetable stock, plus one cup of water.

After roast is good and brown, add soup mix onto roast:

Cook at a medium boil for 2 hours, then add baby carrots and 5-6 red potatoes, halfed.

Cook another hour and a half at a simmer, or until meat just falls apart.

Enjoy:

I cooked one today just like that cept i used mushrooms and onions insteat of taters. I did it in the slow cooker. Absolutely fantastic.

That looks super.A chuck roast has the most flavor of any roast and is also the cheapest.

I wish I was having that for breakfast right now!

LOOKS GREAT I'll probably try it opening week with deer or hog roast!
Thanks!

looks great.

On the stove now, to the letter.

ALRIGHT!!!! Let me know how it works out!

It was GREAT. Give this one a try guys. Even my 8 y.o daughter who is super fussy ate it and loved it. We had it Sunday, and again for dinner Monday.
Thanks for sharing!

I do a little more than one a month. Mine is about the same as yours. I mix it up a little. Sometimes I make brown gravy, and mashed potatoes. I'll throw some turnips in the pot when mine are in. A little balsamic vinigar gives it a good extra kick.

The good thing about a pot roast for two, is the leftovers. You can use it as leftover potroast, or make other dishes with your roasted meat. I made stroganoff from my last one after three meals of leftover potroast. I made chinese pepper steak during the summer when my peppers were in. I froze three meals of that for this winter.

Got one on right now but with deer roast. Hope it turns out ok.

My deer roast iskind of shriveled up right now and isn't very tender. It hasonly been on for 30 minutes though....hopefully it will get better?????

well, deer is certainly going to be different due to the lack of fat. But, it will tenderize, just give it time. I don't know what that's going to tast like, but given the ingredients, its can't be bad!!

Its probably going to go about 1.5-2 hours on deer to get real tender.

Been on almost 3 hours and is starting to fall apart! Should be done in 45 minutes or so. We'll see.

Oh, I have had to add water and vegetable stock some. Did you?

Well, the chuck roast juices so much, normally you don't have to add much, if any. But with the venison being so lean, I'd say a pretty good portion of your liquids probably simmer off. Just add stock and water as necessary.

Take pics when its done!

Man it turned out awesome! The deer roast completely fell apart and was all shredded up. It was like sex in a bowl. I forgot to take a pic until after everyone had eaten so most is gone in the pic. Will post it up when I can.

Good recipe!

Oh forgot, I only had onion soup mix and not beefy onion, so I added 4 beef bouillon cubes to it. Other than that every thing was the same. Melted in your mouth!

Alright! I'll have to save me a deer ham to try it out this way then! Glad you enjoyed it!

Here ya go. Like i said this was after everyone had eaten so it is just what was left. You can see how the meat just fell apart in there.

One thing I do to my pot roasts is I take a sharp paring knife and make a small slit every inch or so into the roast and stick in a peeled clove of garlic before browning the meat. It takes about 20 cloves. It really makes the difference!!

Dang, that sounds good too. Got my mouth watering looking at this thread again.

If you like it spicy, uou can add piece of serrano chili in with each clove of garlic. I once saw Justin Wilson do that and when I tried it, I loved it!!

I also throw 10 or 12 whole peeled garlic cloves in about an hour before the meat is ready. They get real soft and mild and are drop dead delicious,

Kroger has chuck roast on for $1.47 per pound this week. I have to go up that way today. I'll pick up a couple. That should carry me through the end of January.