Smoky Garlic and White Wine Chuck Roast

Here is yet another roast to add to the many that I do. I was thinking of some really great flavors and I had a good chuck roast sitting in the freezer. I just thawed it out and made a gem of a roast. On a difficulty level I place it right around a 6 out of 10 and is quite easy until the end. Prep doesn't take long and a good side dish is just some oven roasted potato wedges which is another one of easy set and forget things and I'll add that one to the blog soon. Here's the things that you'll need for the roast.

3 lb Chuck Roast
1 stick of Margarine or Butter
2 oz Dry White Wine
Worcestershire Sauce
Hot Sauce
2 tbsp minced garlic
Extra Virgin Olive Oil
White Pepper
Garlic Powder
Onion Powder
Black Pepper
Creole Seasoning
Rosemary
1/2 cup flower

Sprinkle spices and rosemary on one side of the roast and put spice side down into olive oil lined large skillet on medium heat. Sprinkle more spices and rosemary on the other side of beef and flip over. Grill on both sides for about 3 minutes until spices and rosemary are completely seared in. Remove the roast and put into casserole dish for roasting. Preheat the oven to 325. While the oven is heating, you're going to make the smoky garlic butter sauce. Melt the stick of butter in same skillet you just seared the meat in and scrape pan with a wooden spoon until all of the little bits of spice and rosemary are mixed back in with the butter. Pour in the wine and stir briskly to deglace the pan further and then add around 5 dashes of Worcestershire Sauce and 2-3 good dashes of Hot Sauce. Add the minced garlic and allow to cook for about 2 minutes. Pour this mixture back onto the beef, sit the skillet to the side (you'll want to use it again later), cover with foil, and place into the oven for 3 hours. Once 3 hours is up, you will want to pull the roast out of the oven, take off the foil, and let the meat rest and let the juices set back into the meat for about 10 minutes. After around 10 minutes, spoon some of the Au Jus in the bottom of the casserole dish back onto the meat and set the meat in a serving bowl or a dish. In the same pan you used earlier, pour the Au Jus in the dish back into the skillet and mix in the flour and mix into a rue. Add 2 cups of water gradually and continue to stir to make a good, gravy. Put a couple of hunks of meat onto a plate, spoon some gravy over the meat and you are done and ready to show down. This is possibly one of the richer tasting roasts I've made in a long time and it is definitely a party to the taste buds. Hope you all like it!!!