Chuck Roast

This recipe is from my new book How to Cook Great Dinners and spend less at the Grocery Store

1- 2 to 3 lb. chuck roast
2 onion slices
garlic powder
salt
pepper
flour for dredging
flour for gravy
butter
gravy master

Chuck roast is one of my favorite cuts of beef.
It’s flavorful, tender, and economical.
When you are picking out a chuck roast you want to look at the fat to meat ratio.
To much fat and you will have a roast that will shrink, to little and it will be tough with no taste.
The key to a good chuck roast is light browning. In a skillet or fry pan heat a light coating of oil. Lightly dredge the roast in flour seasoned with salt and pepper and lightly brown on all sides before placing in the oven.

Place browned roast on rack of roasting pan.
sprinkle with salt, pepper, and garlic salt.
Cover top of roast with onion slices.
pour about 2 cups of water into bottom of pan.
Cover with aluminum foil and place into a preheated 325 degree oven.
Cook for about 2 to 3 hours.
Figure on around 1 hour per pound or until roast reaches 180 degrees internal temp.

For the gravy, first you will make a rue.
In a sauce pan melt 2 Tablespoons of butter over medium heat.
Stir in 2 Tablespoons of flour and cook until a light golden brown.
Add the drippings and water from the bottom of the roast pan.
Cook while stiring until gravy thickens and there is no flour taste from the rue. Add Gravy Master to darken.

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This entry was posted on Wednesday, December 3rd, 2008 at 9:06 pm and is filed under Beef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.