We enjoyed a long weekend in Ohio with my family over the Easter weekend and I did very little cooking which gave me a lovely break, but it also put me in the mood for something scrumptious. So when I made my grocery run to restock the fridge on Monday I picked up a chuck roast for last nights dinner. It turned out super delicious! I forgot to check the weight of it but I'm guessing it was somewhere in the 4-6 lb. range.
4-6 lb. boneless chuck roast
Montreal Steak Seasoning
8 ounces button mushrooms,
washed and stems removed
1 large yellow onion,
halved and sliced
2½ cups water
½ cup burgundy cooking wine
1 Tablespoon beef base
Generously season the roast on all sides with the Montreal Steak Seasoning.
Let it rest at room temperature for about 20 minutes. Put about 2 Tablespoons Olive Oil into a cast iron pan (or heavy frying pan). Heat the oil, then sear the roast on all sides over high to medium high heat to seal in the juices.
Place into a large crock pot.
Add another tablespoon of oil to the pan, if necessary, and saute the onions and mushrooms for several minutes.
Pile this scrumptious-ness on top of the roast in the crock pot.
Mix together the water, wine, and beef base and pour around the roast. Cover and turn on low and cook for 5½ hours. Turn crock pot off and let rest for about a half hour before removing and slicing.
Everyone gave this their stamp of approval, well after they took the mushrooms and onions off the top, ☺ but these flavors were added and I got to enjoy them. ☺ There was very little left over. Just enough to put on top of a chef salad for my lunch.