Ingredients

How to make it

  • Preheat oven to 350 degrees.
  • Peel and quarter potatoes.
  • Cut carrots lengthwise and into 2"-3" sections.
  • Dice onion.
  • Crush or mince cloves of garlic.
  • Place roast in large roasting pan, sprinkle with meat tenderizer and beat with a tenderizing hammer for approx. 5 minutes. Repeat on the other side. *NOTE: This can get kinda messy, so I discovered that covering the roast with plastic wrap before beating it helps to keep your work area cleaner, and beating the meat on a cookie sheet instead of in the roasting pan can help too!*
  • Sprinkle roast with seasoning salt and pepper and drizzle olive oil over this and rub into meat. Next, sprinkle basil, oregano, parsley, thyme, celery powder, rubbed sage, and onion and garlic powders over the meat. Drizzle a little more olive oil over this and pat it into the meat. Next, beat the spices into the meat again for about 2 minutes. Repeat this on the other side of roast.
  • Place roast in roasting pan and surround the roast with the potatoes, carrots, and onions. Sprinkle the crushed garlic on top and around the meat.
  • Heat the bouillon cubes in a bowl with 1 to 1 1/2 cups water in the microwave for about 1 minute. Stir to dissolve the cubes...if they aren't dissolving, heat more. Pour this mixture over the veggies. Add more water to almost cover the veggies entirely, but trying not to pour directly on the meat, as the spices will "wash off".
  • Sprinkle paprika over the veggies and meat.
  • Place in oven uncovered for 45 min. to 1 hour or until veggies are slightly browned.
  • Remove add a little more water, as some will have evaporated, cover with foil or roasting pan lid and bake an additional 4-5 hours at 175 degrees. *REMEMBER to turn the temp. down to 175 degrees.
  • Eat and enjoy! You will be able to cut the meat with a fork, it will be so tender. The veggies will have a blissful aroma and all the flavors of the meat and spices. There will be plenty of "juice" to pour over the meat and veggies or you could take some out and make a thicker gravy with it. Please let me know what you think. It's kinda time-consuming, but so worth it!!!

Reviews & Comments 7

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  • pleasantvalleycabins 6 years ago
    Well I'll have to try this sometime soon. When I first started reading it I thought, oh not a chuck roast. But then after seeing all the pounding well, it's got to be tender. Sounds really good. I'm busy and won't get to it for while, just the two of us and we had a beef roast not too long ago, but I'll let you know when I do try it. Thanks for sharing.
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    " It was excellent "
    trigger ate it and said...
    What a wonderful tribute to your Dad, My Dad use to make this recipe on Sunday's for the family.
    Great post

    Michael
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    " It was excellent "
    lor ate it and said...
    Your recipe sounds great Addy and I am so sorry to hear about your Dad. I've rated your recipe a "5" fork winner!!!
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  • rae760 6 years ago
    I turned on my comp today looking for a recipe just like this, and here it was sitting on the front page, I didn't even have to search. Sounds awesome! I'll make it tomorrow, so glad you posted, great way to remember your dad, I have one similar for my papa! :)
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    " It was excellent "
    smooch ate it and said...
    What a beautiful remembrance!Great recipe! You have my 5!
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    " It was excellent "
    rml ate it and said...
    Sounds Great...Sorry to hear of your Father's passing. Thanks for the post
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    " It was excellent "
    donman ate it and said...
    Sounds wonderful. I can't wait to try it. :)
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