Smothered Chuck Roast

Oil

Two seared church roasts

Red potatoes

White onion (sliced)

Celery (diced)

Baby carrots

⅓ of flour

1 teaspoon of seasoning salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of black pepper

3 cups of room temperature water

Add the seared chuck roasts, red potatoes, white onions, celery, and baby carrots to an oven-safe pan

In the original skillet you used to sear the beef chucks, add your flour to the oil and stir until browned

Add additional flour until you achieve the desired consistency of your gravy

Add the seasoning salt, garlic powder, onion powder, and black pepper to the gravy

Add 2 cups of the water once your gravy is a golden brown color

Repeatedly stir until it has thickened back up

Pour the gravy into the pan with the chuck roast and vegetables

Add a cup of water to the pan

Cook in the oven for 5 hours