I know, by now you’re saying to yourself, “Does this woman use her oven to cook everything?!” Yes. The answer is yes.
Keep in mind that this will take several hours to cook. I like my meals to either require effort or take time, but never both. This one takes time, but requires no effort.
Preheat oven to 275*.
Obtain & place in large skillet:
1 Chuck Roast (or whatever is the cheapest chunk of meat you can find that is generally super tough)
Season generously on both sides with:
3 – 4 T. Montreal Steak Seasoning
2 – 3 T. Worcestershire Sauce
Sprinkle on top:
5 Sprigs Rosemary
5 Sprigs Thyme
Cut into quarters & scatter on top of roast:
6 Garlic Cloves
Cook in oven, uncovered, for 3 hours.
If you are making Yorkshire Puddings as a side, I would recommend starting the batter now.
Cut into wedges or large chunks:
2 Onions
8 Red/Gold Potatoes or 4 Russet Potatoes
10 Thin or 5 Large Carrots
10 Branches or 1 Stalk Celery
Arrange vegetables around roast.
Combine & pour over everything:
3 c. Water
2 Beef Bouillon Cubes or 2 t. Beef Broth Base
2 T. Cornstarch
Cover with foil.
Cook, covered, for 4 – 5 more hours.
This can be a meal all by itself with the potatoes & carrots; but if you have a very hungry family like I do, you can stretch things by adding Rice, Yorkshire Puddings, Brussel Sprouts, Green Beans or several other sides into the mix.