Smoky Braised Chuck Roast

• 4 teaspoons beef bouillon granules
• 1/4 cup hot water
• 1-3/4 cups water
• 2 tablespoons brown sugar
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 3/4 teaspoon dried tarragon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Dash pepper
• 1/2 teaspoon liquid smoke, optional
• 1 beef chuck roast (3 to 4 pounds)

1. In a 13x9-in. baking dish, dissolve bouillon in hot water. Stir in water, brown sugar, seasonings and, if desired, liquid smoke. Add beef; turn to coat. Cover and refrigerate overnight.
2. Preheat oven to 325u0b0. Transfer roast to a Dutch oven; pour remaining marinade over top. Bake, covered, until tender, 2-1/2 to 3 hours.
3. Place sliced chuck roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring gently and adding a little broth if necessary, until heated through.

beef bouillon granules, hot water, water, brown sugar, rosemary, basil, tarragon, garlic, oregano, pepper, liquid smoke, chuck roast

Taken from www.tasteofhome.com/recipes/smoky-braised-chuck-roast/ (may not work)