Send Your Recipes!

October 30th, 2006

Change of seasons again. Time for the good old comfort food. Maybe the family soup recipe? Have a favorite fall or winter standby? Share you recipe with us all!

Parnelli's Pot Roast
Sent in by Steven H. McGarthwaite (Parnelli) MN

I grew up hating "Pot Roast", for some reason it was always over-cooked, had no taste, and the meat was very dry and stringy. This is a combination of many family recipes from throughout the country, that made it into the revamped recipe box for Mess Hall, after I burned all the Army Recipes, after having the soldiers write home for their families recipes...

Just so we understand each other. I WAS NEVER AN ARMY COOK!


  • 1 (2-Pound) Chuck Roast.

  • 2 Teaspoons Parnelli's Seasoning.

  • 1 Medium Onion, sliced into thin crescents.

  • 1 Bell Pepper (thin slice); Red, Yellow, or Orange (never GREEN).

  • 5-to 6 teaspoons of minced Garlic ( 1 clove = 1 teaspoon).

  • 1 Cup Tomato Juice (or V-8 can be used).

  • 1 Cup Pitted Olives, green, black, or a mixture of both ( smashed).

  • Cup Raisins.

  • Vegetable Oil.

  • Heavy-duty aluminum foil.

Parnelli's Seasoning

I created this Season/Rub and use it for just about everything...beef, pork, chicken, duck, fish, onion rings, breading, even as an extra touch to vegetable dishes. I also use it as a wash for my barbecuing, it is very versatile in my cooking. I make up big batches of my seasoning, and store it in the freezer compartment of the refrigerator.


  • 3 parts - Paprika

  • 1 part - Kosher Salt

  • 1 part - Coarse Black Pepper

  • 1 part - Cayenne Pepper

  • 1 part - Garlic Powder

  • 1 part - Onion Powder

  • 1 part - Thyme (either powder or dry flake)

  • 1 part - Oregano (either powder or dry flake)

Directions - Parnelli's Pot Roast

1. Preheat the oven to 200 degrees F.

2. On stove top, place large skillet or pan, turn burner temperature to high, allow pan to heat for about 2 minutes.

3. While skillet/pan is heating, rub 1 teaspoon of my seasoning on each side of the chuck roast.

4. Place chuck roast in heated skillet/pan, and brown meat on first side for 2- minutes, and on second side for 3 - minutes (skillet/pan loses some of it's heat on first side of meat).

5. Remove chuck roast from skillet/pan, and place on platter to rest.

6. Add vegetable oil to skillet/pan, just enough to cover the bottom.

7. Add sliced onions, sliced bell peppers, and minced garlic to skillet/pan, stirring continuously until onions soften.

8. Add tomato juice (V-8), smashed olives and raisins.

9. Bring mixture to a boil and reduce stock to half its original volume.

10. The chuck roast will be cooked inside a double layer of heavy-duty aluminum foil (recommend the long roll). Place first sheet of aluminum foil over large container to make pouch in foil. Add half of the reduced vegetable mixture to the bottom of the pouched foil.

11. Place browned chuck roast on top of the vegetable mixture.

12. Place remaining vegetable mixture on top of the chuck roast.

13. Close aluminum pouch, being sure to seal all seams tightly, wrap sealed aluminum pouch with a second sheet of aluminum foil, sealing all seams.

14. Place wrapped package on middle rack of oven, and cook at 200 degrees F, for 3 - to - 3 hours (depends on whether you wish medium rare or medium).

15. At the end of the cooking time, remove from oven. Lay packet on platter to cool for 30 minutes (this allows the meat to continue to cook, and allows the juices to return to the meat fibers). While the meat is resting, you can snip a corner of the foil pouch, and drain the liquid into a container to allow any fat and grease to rise to the top for removal.

16. When the 30 minute resting period is done, open pouch and remove meat, and either break up into sections, or slice. Garnish the top of the meat servings with some of the onion, pepper, olive raisin mixture. Serve with the sauce/gravy that you removed earlier.

You never knew that pot roast could taste so good, and be so tender and moist. Bon Appetite! ~ Parnelli

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