Let me show you how to get my pot roast juicy and tender

Let me show you how to get my pot roast juicy and tender with no crock pot and in just about 3 hours. Oil your chuck roast. Season generously with kosher salt, pepper, onion powder, garlic powder, smoked paprika and Kinders buttery steakhouse seasoning. You can really use whatever seasonings you want. This is just what I prefer. Make sure all sides are covered. Don't worry about over seasoning. I promise you it's just right. This is how you build the flavor for your gravy. It should look something like this. I chopped up about four large carrots, three to four ribs of celery, one whole yellow onion, and about four to six cloves of garlic. Add oil to the Dutch oven. Sear the roast on medium high heat on each side. Remove from the pan and add a tablespoon each of tomato paste and beef bouillon. Stir it around and then add in your chopped vegetables. Stir them around and then deglaze with a little bit of red wine. This bottle was only about $4. Stir it and let it simmer and reduce for about 15 minutes. Add in your fresh garlic. Then one packet of this Lipton herb and garlic mix. Pour in about a cup and a half of the red wine. Stir it and let it simmer and reduce for about 15 minutes. Add in two cups of beef broth. Stir everything well and then taste and adjust your seasonings as needed. Add the roast back in, followed by some thyme and rosemary and three bay leaves. Reduce the heat to medium low. Let that simmer for about three hours. Remove all the herbs. Add a cornstarch slurry to thicken things up if you prefer. Plate it up. Make sure you follow me for more recipes like this!