our yungest daughter nikki jeanne
learned this here recipe in
her first home economics class
n its all ways been
a family flavorite.
1 (3 to 4 pound) boneless chuck roast
1/2 tsp cracked black pepper
1/2 tsp garlic powder
1/2 tsp chipotle seasoning
1/2 tsp cumin
1/2 tsp dried cliantro
2 tbsp olive oil
1 medium red onion (however as much or as lil as y'all likes)
1 poblano pepper (byoc: be your own chef. ya can use bell pepper ifn ya wants . . .)
1/2 cup water
1 (10-3/4 ounce) can cream of mushroom soup
3 tbsp worcestershire sauce
1 (12 ounce) can of sliced mushrooms (or use fresh if preferred)
preheat oven to 350 degrees
season the roast with the black pepper n garlic powder n chipotle seasoning n cumin n cliantro.
heat oil on stove top in a large oven-proof dutch oven n brown the roast searing it on all sides.
add chopped onion n poblano to the dutch oven n move roast a round so thats the onions n peppers makes a bed on the bottom of the pan for the roast to rest upon.
pour the 1/2 cup of water into the bottom of the dutch oven.
in a small bowl, combine the cream of mushroom soup n worcestershire sauce.
pour over the roast.
add sliced mushrooms.
cover dutch oven with lid or foil.
bake for 3 to 3-1/2 hours or until tender.
note: if the gravy is not quite thick a nuff, remove the meat from the dutch oven n brang the gravy to a gentle boil n thicken it by adding 2 tbsp of cornstarch mixed with 1/4 cup of warm water. stir constantly until jest the rite consistency for ya.
yummy meal companions:
baked rutabagas (peeled. seasoned. wrapped in foil jest like ya wood with a tater)
yer favorite green veggie