Ingredients
| 2 tsp. salt |
| 1 tsp. pepper |
| ½ tsp. garlic powder |
| 1 chuck roast (3-4 lbs.) |
| 2 Tbsp. coconut oil (or oil of choice) |
| 1 can (10½-11 oz.) cream of mushroom soup |
| ¼ c. red wine |
| 2 Tbsp. Worcestershire sauce |
| 1 small yellow onion, thinly sliced |
| 1 package (8 oz.) sliced baby portabella mushrooms (optional) |
| 4-5 butter potatoes, quartered or halved (depending on size) |
| 3 garlic cloves, crushed |
| 4 carrots, peeled and quartered |
| 2 dried bay leaves |
| ¾ c. beef broth (or water) |
Preparation
1. Preheat oven to 275°F. In a dish, combine salt, pepper and garlic powder; mix together.
2. Heat oil in a Dutch oven and sear roast on all sides (about 2 minutes per side).
3. While roast is searing, prepare gravy: Combine cream of mushroom soup, wine and Worcestershire sauce; set aside.
4. Remove roast from Dutch oven and add all veggies; cook, stirring, 2 minutes. Make room in middle of Dutch oven; add roast, bay leaves and broth.
5. Pour gravy over roast; cover. Cook 3½ to 4 hours, until meat falls apart easily when pierced with a fork.
Serves 6.
Nutritional Information: Calories: 1202; Fat: 63g; Cholesterol: 270mg; Sodium: 1180mg; Total Carbohydrates: 44g; Dietary Fiber: 6g; Sugars: 7g; Protein: 64g.
Read Bri’s inspiring story from the March 2018 issue of Guideposts magazine!
