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Ingredients
  • 3-5 lb chuck or rump (bottom) roast (NOTE: 3-5 lbs is perfect to me and will easily feed 4-5. Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience! Another excellent cut of meat to use are the boneless short ribs from Costco like the ones I use in my Short Rib Recipe or a cut of meat that is labeled “Pot Roast.” Whichever you pick, make sure the cut of meat is nice and MARBLED – meaning there are plenty of strands of fat visible within the meat. This makes for the most tender roast)
  • 1.5 tsp of kosher salt
  • 1.5 tsp of seasoned salt
  • 2 tsp of black pepper
  • 1/2 tbsp of dried parsley
  • 1 tsp of dried thyme
  • 1 tsp of of dried rosemary
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of salted butter
  • 2 yellow onions, sliced longways into thick wedges
  • 1 tbsp of sliced garlic
  • 2 tbsp of Worcestershire sauce
  • 6-8 oz of Portobello mushrooms, sliced
  • 2 cups of beef broth
  • 1 cup of a dry red wine (use one you would drink and not a red cooking wine – a Pinot Noir is great)
  • 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
  • 1 oz packet of any beef gravy flavor (I used Au Jus but any will do)
  • VEGGIES TO BE WRAPPED IN FOIL:
  • 8-14 oz bag of baby carrots
  • 1 lb of baby white potatoes (the best kind for this dish)
Steps
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