You can easily double the amount of chuck roast, but it is not necessary to increase the other ingredients except the house seasoning, flour and oil. Sear the meat in two batches if necessary and add other vegetables as desired.
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup all-purpose flour
3 pounds boneless chuck roast
1 teaspoon house seasoning
1/3 cup canola oil
1 ounce dry onion soup mix
10 3/4 ounces cream of mushroom soup
3 cups homemade beef stock
1 pound peeled baby carrots
4 stalks celery, cut in 1 1/2 ” pieces
1 pound onions, quartered stem to root
1. In a cup or very sma1l bowl, combine the salt, pepper, and garlic powder.
2. Cover a large plate with a piece of wax paper and sprinkle with half of the flour. Season one side of the chuck roast with half of the house seasoning then invert the meat, seasoned side down, onto the flour. Season the other side of the meat with the remaining house seasoning and sprinkle with the remaining flour, gently patting the flour into the meat to coat evenly. Turn the roast over on the plate and make sure it is evenly coated with flour.
3. Heat a skillet that is large enough to accommodate the meat over medium high heat and pour in half the oil. Transfer the chuck roast to the hot pan to sear on the first side until well browned. Lift the roast with tongs and add the remaining oil then flip the roast to sear the other side.
4. Remove the roast to a large crock pot, and reduce the heat to low. Sprinkle any remaining flour into the skillet and stir constantly for 2 minutes. Deglaze the skillet with the beef broth, scraping up all of the browned bits.
5. Sprinkle the onion soup mix over the roast, then top with the mushroom soup. Pour the broth mixture around the roast, adding hot water if necessary to bring the level of liquid about 2/3 up the sides of the roast. Cover and cook on high for 6 hours.
5. After 6 hours turn the roast over and add the vegetables to the crock pot, arranging them so they are submerged in the juices as much as possible. Cover and cook for two hours more.
6. Remove the roast and vegetables to a serving platter and the gravy to a seperate serving dish. Serve immediately.