Chuck Roast With Smocky Sauce
Smoky Sauce
4 tbsp tomato paste
2 tbsp brown sugar
2 tbsp granulated garlic powder
2 tbsp onion soup mix
2 tsp smoked paprika
6 garlic cloves, minced
1/3 cup soy sauce
In a small bowl, mix all the ingredients until well combined.
Set aside.
3 lb chuck or shoulder roast
2 onions, cut in thin wedges
5 large potatoes, peeled and quartered
1/3 cup extra-virgin olive oil
2 tsp salt
1 tsp ground black pepper
2 cups water
Preheat oven to 300°F.
Arrange onions and potatoes in a large oven proof baking dish. Drizzle oil over the onions and potatoes.
Place the roast in the center of the dish and sprinkle with salt and pepper. Spoon the sauce over the meat.
Pour water around the sides of the baking dish.
Place a piece of wet crumpled parchment paper over the dish.
Cover with heavy duty aluminum foil.
Roast in the oven for 3 hours.
Remove from oven and allow to cool.
Slice the roast into thin slices.
Return to the baking dish and cover with juices.
Reheat before serving.
