Killian's Pot Roast

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 5 lbs chuck roast
• yukon gold potato
• baby carrots
• white pearl onion
• 10 3/4 ounces french onion soup
• 12 ounces killians red
• 3 garlic cloves
• salt and pepper
• 1 1/2 cups flour
• 4 -5 tablespoons seasoning salt
• 2 teaspoons thyme
• 2 tablespoons butter
• 2 tablespoons crisco

Recipe

• 1 peel and half the potatoes. peel the pearl onions. (note: to peel pearl onions, dump into a pot of boiling water and let cook 3 minutes. remove by using a serrated spoon and immediately put in a bowl of ice water. this is called blanching and the reason for the ice water is to stop the cooking. use a paring knife and slice off the root end, then squeeze gently the onion and the center will come out of the dried onion layer.).
• 2 in a pie plate, put 1 1/2 cups flour, 4-5 tbsp seasoning salt, and 2 tsp thyme. mix up and coat the roast on all sides.
• 3 put 1/4 stick butter and about 2 tbsp crisco in a skillet (or dutch oven if you have one). saute your carrots for a few minutes then remove and set aside, then saute potatoes on all sides, remove and set aside when done -- then sear the roast on all sides.
• 4 put the seared roast in a baking dish. put carrots, potatoes, pearl onions, and 3 cloves garlic inches pour the can of soup and bottle of on top. salt and pepper generously.
• 5 cover the dish with foil and bake for 2 1/2 hours at 350*.