|Just before going into the oven|
|All done!!! YUMMY!|
What you’ll need:
4lb. Chuck Roast
One Red Onion – Cut into rings
1.5 cups of flour
1 tablespoons of Old Bay Seasoning
1 teaspoon fresh ground pepper
Gallon size zip loc baggie
Can of Swanson Beef Broth
6 Red potatoes washed and cut in half
4 cups of baby carrots
What to do!
Preheat to 250 degrees. I’m using a large black roaster pan with lid (same one I did the ribs in) and an oven baking bag.
Line the bottom of the pan with onion rings. Mix flour, Old Bay Seasoning and pepper in zip loc bag. Coat chuck roast with mixture and place on top of onion rings. Surround roast with potato halves, carrots and top with left over onion rings. Pour can of beef broth around the roast, on top of the veggies, so it goes to the bottom of the pan. Cut slits in the four corners of the oven bag down to just above the rim of the pan so it will lay flat over the edges. Cover and bake 5hrs. There will be plenty of liquid to make gravy with if you’d like 🙂