As the cooler weather slowly creeps it's way in, family meals begin to take a shift. We tend to move towards warm and savory dishes that feel more like Fall. Lately, we have tried to prioritize Sunday meal prepping, which seems to make the beginning of our week run a little more smoothly, also allowing more time for our family to connect after work. One of my current favorite meals is a portobello roast. One of the things I love about this roast is the veggies and the strong flavors and smells that feel like Fall.
- 1 full-size heavy grade aluminum roasting pan
(we used the 20.75 x12.81 x 3.18)
1 box beef broth
¾ 4.5 oz jar minced garlic packed in water
1 medium onion
2 bags of prewashed baby carrots
2- 16 oz containers of portobello mushrooms
1 beef chuck roast (~2 lbs)
¼ cup seasoning salt
1 packet onion soup mix
¼-1/3 cup Saltgrass 7 Steak Spice
4 bay leaves
- Preheat oven to 375 degrees.
- Wash and chop portobello mushrooms & set aside. Chop onion & set aside.
- Place roast in roasting pan. Season both sides of the roast w/ 1/3 of the onion soup mix + half of the seasoning salt + half of the steak spice + ¼ of the minced garlic then massage it into the meat on both sides.
- Pour all veggies around the roast (mushrooms, onion, carrots).
- Add your bay leaves to the pan.
- Pour your beef broth around the pan and over the meat.
- Add your remaining minced garlic on top of the veggies.
- Give a light sprinkle of steak spice + seasoning salt + remaining onion powder over the veggies.
- Place in oven and cook for about 3 hours until the meat reaches temperature and can be easily pulled apart with a fork.
- Use a fork to shred the meat and stir the roast mixture together.
- Serve alongside your choice of grain/starchy veggie!
- Here are some ideas to pair with it that our family enjoys: wheat English muffin w/ butter + garlic powder OR potato (mashed potatoes or sweet potato) OR wheat roll.
Enjoy! Be sure to pack away your leftovers to take for lunches or save for dinners later in the week.
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