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Rinse chuck roast and pat dry
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Cut (6) 4 1/2 inch slits in chuck roast and place 1 clove of garlic in each (add more if you love garlic as much as I do).
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Coat entire roast with canola oil and season with 1/2 tsp sea salt, worcestershire sauce, 1/2 tsp freshly ground pepper, 1/2 tsp seasoning salt, 1/2 tsp onion powder, 1 tsp garlic powder and place in roaster pan and cover.; Place roast into the oven for approximately 3 hours at 350°. Cube potatoes and cut celery and carrots into 3 inch slices.
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In a heated pan with 2 tbsp canola oil, sauté approximately 5-8 minutes and allow vegetables to slightly tender and brown.
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Add tomato paste, garlic cloves, wine, beef broth, sazon, 1/2 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder and mix well. Add to roasting pan with chuck roast.
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Bake an additional hour and a half until the roast is tender basting with juice drippings every 30 minutes to ensure tenderness.
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Add parsley for garnish if you choose and serve. Cornbread goes well with this meal!