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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (2- to 3-pound) boneless chuck roast |
1/4 teaspoon pepper |
1/4 cup all-purpose flour |
1/4 cup bacon drippings |
1 large onion, sliced and separated into rings |
1 1/2 cups beef broth |
1/2 cup coffee |
3 carrots, scraped and cut into 2-inch pieces |
2 large potatoes, peeled and quartered |
1 1/2 teaspoons salt, divided |
2 cups water |
1/4 cup all-purpose flour |
Directions:
1. Sprinkle roast with pepper; dredge in 1/4 cup flour. Brown roast on all sides in hot bacon drippings in a large Dutch oven. Place onion rings over roast; add beef broth and coffee. Cover and simmer 1 1/2 hours or until meat is tender.
2. Add carrots, potatoes, and 1 teaspoon salt. Cover and simmer an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving dish, reserving cooking liquid in Dutch oven.
3. Combine 2 cups water, 1/4 cup flour, and remaining 1/2 teaspoon salt; blend until smooth. Stir flour mixture into reserved cooking liquid. Cook, stirring constantly using a wire whisk, until smooth and thickened. Serve gravy with roast and vegetables.
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