This Recipe Is A Family Favorite!
Difficulty: Easy
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| The Roast Is Fork Tender! |
Ingredients
6 lb. chuck roast
5-6 medium carrots, peeled and cut
5-6 celery, peeled and cut
1 onions, quartered
8 medium red potatoes, halved
4 cloves garlic, minced
1 tsp thyme
salt
pepper
olive oil
Directions
Preheat oven 380 Degrees F. In a large deep pan (I use disposable aluminum pan for easy clean-up) Place chuck roast in pan. In a large mixing bowl add vegetables, garlic and drizzle oil to coat; toss and place in pan surrounding the chuck roast. Sprinkle with salt, pepper and thyme. Use foil to cover pan and seal the edges. Cook for 3 hours and remove foil and add Brown Gravy (recipe below) over all the pot roast and place back in oven without foil cover and cook for additional 1 1/2 hours. Remove roast and vegetable from baking pan without gravy to a serving platter. You can use the pan gravy, minus the excess fat as the gravy for the Pot Roast.
Serves 4-6
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| A Chuck Roast Is The Perfect Cut Of Beef For This Recipe. |
Brown Gravy
Ingredients
2 cups water
2 tsp Better than beef bouillon
1/4 tsp ground black pepper
1/4 tsp Kitchen Bouquet
2 tbsp butter
1/2 tsp garlic powder
1/4 tsp onion powderThickener
2 tbsp cornstarch
3 tbsp cold water
Directions
Boil all ingredients in a pot together, except for thickener.
Once the mixture boils, mix the cold water and cornstarch into a slurry paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue. Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. Remove from heat and let cool to thicken more.
