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Ingredients
about 3 1/2 pound beef chuck roast
2 tablespoons vegetable oil
1 packet (about 1 ounce) dry onion recipe soup & dip mix, or 1/2 recipe (1/4 cup) home-made onion soup mix
1 package (16 ounces) carrots, peeled and cut into 3 to 4-inch chunks
5 – 6 medium-sized russets, peeled
2 stalks celery, cut into 2-inch pieces, optional
2 tablespoons all-purpose flour
up to 2 cups beef broth
Splash of wine, optional
salt & pepper to taste

Instructions:

Fatkids Style
warm up your Pellet grill to 180˚ place your chuck roast into the smoker for 2 hours, increase the temperature to 250˚ and cook until Chuck reaches an internal temperature of 150˚. Bring inside and add chuck to a dutch oven with the rest of the ingredients, bring to a boil and then simmer for 3 1/2 hours. open a beer and enjoy the afternoon while you wait.

Interweb instructions:

Oven directions:

Preheat oven to 350 degrees F.

Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Sprinkle with Onion Soup Mix. Tuck the potatoes in around the roast, turning to coat with oil. Add the carrots and celery. Pour enough water in to reach halfway up the side of the roast. Cover tightly and place in oven. Braise for 2 1/2 to 3 hours, until fork-tender, checking the liquid level about 3/4’s of the way through.

Remove beef & vegetables to a platter and cover to keep warm. Pour the juices from the skillet into a large measuring cup. Allow fat to settle on the top and skim off, adding about two tablespoons back to the skillet. Place skillet on a burner and heat to medium-high. Sprinkle flour over the fat and cook, stirring often, until the mixture starts to appear dry, about two minutes. Top off the drippings in the measuring cup with beef broth for a total of two cups, and a splash of wine, if desired. Whisking vigorously, pour the drippings into the pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.

Slow cooker instructions:

Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Place beef in slow cooker. Sprinkle roast with Onion Soup Mix. Tuck the potatoes in around the roast. Add the carrots and celery. Pour about 2 cups of water into the skillet the beef was browned in and scrape up any brown bits from the pan. Pour into the crockpot. Add additional water to reach halfway up the roast. Cover and cook on low for 8 to 10 hours or high 4 to 5 hours.

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