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chuck roast vegetable oil salt fresh ground black pepper golden onions carrots boiling potatoes bay leaf beef stock unsalted butter flour
Viewed: 33 - Published at: 8 years agoIngredients
- 3 -5 lbs blade cut chuck roast
- 2 tablespoons vegetable oil, plus more if needed
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 2 medium golden onions, cut in wedges
- 2 -3 carrots, cut into 2 inch sections
- 4 medium boiling potatoes, quartered
- 1 bay leaf
- 1/2 1/2 cup beef stock or 1/2 cup vegetable stock
- 1 tablespoon unsalted butter
- 1 tablespoon flour (I prefer Wondra.)
Method
- Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet (not non-stick) heat the oil over medium-high heat.
- Add the roast and cook, turning often, until browned, about 10 minutes.
- Transfer the roast to a plate.
- Add more oil to the skillet if necessary and heat over medium-high heat.
- Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
- Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
- Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
- Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
- Skim the fat from the surface of the cooking liquid.
- Remove the bay leaf.
- In a saucepan, melt the butter over very low heat.
- Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
- Whisk in the cooking liquid and bring to a simmer.
- Cook, whisking often, until thickened and reduced to about 1 cup.
- Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
