Ingredients

 1 (3 to 4-pound) boneless chuck roast
 1 teaspoon House Seasoning, recipe follows
 1 teaspoon salt
 1/2 teaspoon black pepper
 2 tablespoons vegetable oil
 1 cup thinly sliced onion wedges
 3 cloves garlic, crushed
 2 bay leaves
 1 (10 3/4-ounce) can cream of mushroom soup
 1/4 cup red wine
 2 tablespoons Worcestershire sauce
 1 tablespoon beef bouillon granules
 3/4 cup water

Directions
Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides.
Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan.
Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with
meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over
the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into
a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup
cold water, stirring constantly.

House Seasoning:
 1 cup salt
 1/4 cup black pepper
 1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months. imil
 1 (3-pound) boneless beef eye round roast
 Salt and freshly ground black pepper
 1/2 cup plus 2 tablespoons vegetable oil
 5 cloves garlic
 1 bunch parsley, leaves only
 1/2 bunch fresh thyme, leaves only
 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
 2 tablespoons mustard powder
 Horseradish Cream, recipe follows

Directions
Special Equipment: food processor

Preheat oven to 350 degrees F.

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2
tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes.
Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and
pepper, to taste, in a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125
degrees F on an instant-read thermometer, about 45 minutes.

Let roast rest 10 minutes before slicing and serve with HorseradishCream.

Horseradish Cream:

 1/2 cup sour cream

 2 tablespoons prepared horseradish
 1 tablespoon lemon juice
 Salt
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Yield: 1/2 cup

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