Pot Roast in Savory Cheese Sauce - chuck roast

Method

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Cook onion in drippings remaining in pan until soft but not browned; stir often.
• Add soup, tomato suace, mushrooms, oregano, and basil; mix well.
• Return meat to pan.
• Cover and simmer for 3 to 3 1/2 hours or until done.
• (Or cook in a 325F oven for same amount of time.)
• Turn meat once to cook it evenly throughout.
• Skim off excess fat.
• If sauce is too thin, remove meat to a platter and keep warm.
• Mix 2 tablespoosn flour in 13 cup cold water.
• Add mixture slowly to sauce.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Taste sauce and correct seasoning, if necessary, with salt and pepper.
• If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few 7.
• Slice meat and serve with gravy.
• Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler.
• Place meat on boiler pan rack, then place pan in center of oven.
• Brown to one side, about 10 minutes.
• Turn meat and brown other side, about 8 to 10 minutes.
• Meat should be completely thawed after browning.