Steakhouse Onion Pot Roast

Ingredients

• 3 lb chuck roast (The source specifies 3 to 5 pounds; thawed, partially frozen, or frozen for the oven method. Thaw before using the slow cooker.)
• 2 large onions (Use 2 to 3 large onions, sliced.)
• 1 packet Golden Onion Soup Mix
• 1 packet Beefy Onion Soup Mix
• 1 tsp onion powder
• 0.5 cup A1 Sauce
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 0.25 cup pepperoncini juice
• 6 pepperoncini peppers (Optional but recommended.)
• 1 stick butter
• 1 can whole or sliced potatoes (Optional; use 1 to 2 cans, drained and rinsed.)

Steps

1. 1

   For the oven method, preheat the oven to 325°F (165°C).

2. 2

   Spread the sliced onions evenly over the bottom of a covered roasting pan, Dutch oven, or black speckled roaster.

3. 3

   Place the chuck roast on top of the onions.

4. 4

   In a measuring cup, combine the A1 Sauce, beef broth, Worcestershire sauce, and pepperoncini juice.

5. 5

   Pour the liquid mixture around the roast.

6. 6

   Sprinkle the Golden Onion Soup Mix, Beefy Onion Soup Mix, and onion powder evenly over the top of the roast.

7. 7

   Place the stick of butter on top of the roast and arrange the pepperoncini around it.

8. 8

   Cover the roasting pan tightly with its lid.

9. 9

   Roast at 325°F until the beef is very tender and easily pulls apart with a fork. Cooking time varies considerably with the roast's size and thickness, whether it was thawed or frozen, and the type of roasting pan; the source notes that a very large semi-frozen roast took approximately 4 1/2 hours.

10. 10

    If using canned potatoes, drain and rinse them, then add them to the cooking liquid during approximately the last 30 to 45 minutes so they heat through and absorb the onion gravy.

11. 11

    When the roast is fork-tender, remove it from the pan and shred the beef. The source also suggests serving it in larger pieces with the potatoes and shredding leftovers later.

12. 12

    If you shredded the beef, return it to the onion gravy and stir well.

13. 13

    Let the beef sit in the gravy for approximately 15 to 20 minutes before serving.

14. 14

    Serve over mashed potatoes, canned potatoes, buttered egg noodles, or rice, or pile the beef onto toasted rolls with melted provolone, Swiss, or white American cheese.

15. 15

    For the slow-cooker method, thaw the chuck roast before using it.

16. 16

    Place the sliced onions in the bottom of a 6- to 8-quart slow cooker.

17. 17

    Add the roast and the remaining ingredients to the slow cooker.

18. 18

    Cook on LOW for approximately 8 to 10 hours or on HIGH for approximately 5 to 6 hours, until the beef easily shreds with a fork.

19. 19

    Shred the beef and return it to the onion gravy before serving.

Notes

The source recommends using both the pepperoncini and their juice, but the whole peppers may be omitted. The recipe can be made in a covered roasting pan or Dutch oven if a speckled roaster is unavailable. For leftovers, freeze or refrigerate the beef with its gravy; thaw refrigerated leftovers and reheat with the gravy until hot. The source also provides a homemade substitute for both soup-mix packets: 1/4 cup dried minced onion, 1 tablespoon Better Than Bouillon Beef Base, 1 tablespoon Better Than Bouillon Onion Base, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and a few grinds of black pepper. When using that substitution, use water or unsalted beef broth because bouillon bases vary in saltiness.

Nutrition per serving

• main
• beef
• pot roast
• slow-cooked
• oven-braised
• comfort food
• make-ahead
• leftovers