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1
Rub about 1 tablespoon of cooking oil over both sides and edges of chuck roast.
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2
Put the remaining oil in a deep skillet or dutch oven and heat up to a fry temperature.
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3
While the oil is heating up, quickly rub some Worcestershire sauce all over the meat.
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4
Then dredge it twice on both sides with flour, garlic pepper, and seasoned salt.
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5
Add the onions, garlic and chuck roast to the hot oil.
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6
Brown the roast on both sides for about 30 minutes, turning only once.
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7
Turn the onions frequently until they have a caramelized appearance.
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8
While the roast is browning, add the water, tomato soup, Worcestershire sauce, steak sauce, chili sauce, and bay leaves to your electric roaster.
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9
Heat to 350 degrees.
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10
Transfer the browned roast, onions, and oil to the sauce mixture.
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11
Sprinkle generously with paprika.
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12
Cover and cook at 350 degrees for about 1 hour.
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13
Then add the carrots and continue to cook for 1 more hour.
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14
Finally, add the potatoes and cook for 1-2 hours.
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15
The carrots and potatoes should break apart when forked.
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16
The roast will also fork tender.
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17
Remove bay leaves; transfer the pot roast and veggies to a serving platter.
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18
The sauce mixture can be thickened with milk and flour to make a flavorful gravy.
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19
I'm serving it with some cole slaw, sliced tomatoes, and bread & butter.
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20
It doesn't get more country than this!
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21
By the way, if you don't have an electric roaster, just cook at 350 in your oven in a tightly covered roasting pan.
