Description

What could be better than a perfectly seasoned slow cooked Chuck Roast with potatoes, carrots and onions generously covered with gravy? The only answer is nothing.

Ingredients

3-4 pound Boneless Chuck Roast (See additional comments) 1-2 tablespoons Olive oil (To brown the roast) 3 pounds yellow potatoes, cut into bite sized pieces 1 pound baby carrots 1 large onion, sliced 3-4 stalks celery, chopped 1 teaspoon black pepper 1 teaspoon granulated garlic/garlic powder 1 teaspoon onion powder 1 teaspoon paprika ¼ teaspoon Accent (optional) 1 tablespoon all purpose flour 1 package onion soup mix 2 tablespoons Better than Bouillon Beef Base 3 cups beef stock or water 2 tablespoons cornstarch ¼ cup cold water

Instructions

Preheat the oven to 350 F. In a small bowl mix together the black pepper, garlic powder, onion powder and paprika. Pat dry the roast then rub the seasoning mix on all sides of the roast, then dust the roast with the all purpose flour. In a large heavy bottomed skillet on medium high heat, coat the bottom with olive oil and allow to come to temperature. Add the roast to the pan and brown the roast on all sides, this will take about 5 minutes on each side. Remove roast from pan, cover with aluminum foil and set aside. If the sides of your skillet are high enough to accommodate 3 cups of liquid, continue with the skillet (If not remove all but 1 tablespoon of the fat and deglaze the pan with wine or stock and transfer to a saucepan and continue with the recipe). Remove all but 1 tablespoon of the fat from the skillet and deglaze with wine or stock. Over medium heat add 3 cups or beef stock or water to the pan, then add the package of onion soup mix and 2 tablespoons of the beef base. Stir until the stock has come to a simmer and the soup mix and beef base is dissolved. Transfer the roast to a Dutch Oven or roasting pan (With high sides), pour the 3 cups of stock over and around the roast, cover tightly with foil, place in the oven and roast for 1 ½ hours. Remove from the oven and add the carrots and potatoes around the roast, then sprinkle the sliced onion over the roast, cover with foil, return to the oven and continue to cook for another 1 ½ hours or until potatoes and carrots are tender. Gravy Remove 3 cups of the roasting liquid, add to a saucepan and bring to a boil. Once the roasting stock has come to a boil reduce heat to medium. In a small bowl add the cornstarch to the cold water and stir until there are no lumps. Drizzle the cornstarch slurry into roasting liquid, string constantly till desired thickness.There will be more than 3 cups roasting liquid so if you want to make more gravy double the amount of cornstarch and water drizzle into the liquid until desired thickness.

Serves

6 - 8

Additional Comments

Other names or cuts of beef used: Chuck Eye, Blade Roast, Shoulder Roast or it may be simply labeled Pot Roast

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