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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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A delicious savory roast. I like to serve it with mashed potatoes. Ingredients:
1 (2 1/2-3 lb) boneless chuck roast |
2 tablespoons vegetable oil |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
2 cups onions, sliced |
2 cups celery, sliced |
2 cups carrots, sliced |
1 pint cherry tomatoes |
3 tablespoons tomato paste |
1 tablespoon worcestershire sauce |
1 (10 ounce) can beef consomme |
3 cups beef broth, divided |
1/4 cup all-purpose flour, plus 2 t |
Directions:
1. Preheat oven to 450 degrees F.
2. Rub roast with vegetable oil.
3. Sprinkle with salt and pepper.
4. Place roast, onion, celery, carrot and tomatoes in a roasting pan.
5. In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
6. Pour over roast.
7. Bake, uncovered, for 30 minutes.
8. Reduce heat to 350 degrees.
9. Cover roasting pan, and bake for 2 1/2 hours.
10. Carefully remove roast and vegetables from pan.
11. Skim excess fat from pan and reserve drippings.
12. Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
13. Add flour, whisking well.
14. Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
15. Add 1 cup broth, whisking well.
16. Cook for 3-4 more minutes, whisking constantly.
17. Add 1/2 cup broth, whisking well.
18. Cook for 3 minutes.
19. Add remaining 1/2 cup broth, whisking well.
20. Cook for 3-4 minutes, or until gravy is thickened.
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