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Chuck Roast

Servings: 4 adults

Total time: 4 hours


  • 3-4 lbs HBK chuck roast

  • 1/2 tsp salt

  • 1 tsp black pepper

  • 1/4 cup all-purpose flour

  • 1 garlic clove

  • 2 tbsp vegetable oil or canola oil

  • 1 medium white onion, cut into rings

  • 2 celery stocks, cut into 3" pieces

  • 2-3 potatoes, cubed

  • 4 carrot sticks, cut into 3" pieces (baby carrots work as well)

  • 1/3 cup beef broth (optional, see recipe notes)

Let's Get Cooking!

  1. Preheat a skillet on medium-high heat.

  2. Once the meat is thawed, pat each side with a paper towel. Cut three to four slits in the meat and insert slices of garlic directly into the meat. Add half the salt and pepper seasonings then repeat on the other side with the remaining seasonings.

  3. Cover the seasoned piece of meat with flour. Make sure all sides are covered, then shake off any excess flour. The meat should be lightly dusted with flour, this will help when searing.

  4. Add oil to hot skillet. Once the oil is hot, add the chuck roast to the skillet. Sear on one side until golden brown, about 3 minutes, then repeat on the other side until the same results.

  5. Prepare a baking dish by lining it with tin foil and placing a layer of onion rings on the bottom. When the meat is done searing, place the chuck roast directly on top of the onion ring layer. Put the remaining onion rings on top of the seared roast.

  6. Cover the dish with tin foil and put it in the oven at 350 degrees for 3 hours and 15 minutes.

  7. After 2 hours of baking, remove the dish from the oven and add potatoes, carrots, and celery.

  8. The meat and vegetables should be tender when finished cooking.

This recipe pairs well with:

  • Rice

  • Mashed potatoes (instead of chopped potatoes in the dish)

  • HBK sourdough bread to dip in the juices

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