Chuck Roast With Vegetables and Gravy is a classic must-know dish that will never disappoint.
Chuck Roast With Vegetables and Gravy
Preheat oven to 275°F.
- 6 tablespoons olive or grapeseed oil
- 3-5 chuck roast
- Sea salt
- Coarse ground pepper
- 1 large yellow onion, quartered
- 32-48 ounces beef, vegetable, mushroom, or chicken broth (or water)
- 2 carrots, cut into chunks
- 2 sticks of celery, cut into thirds
- 1 pound small red potatoes (or Yukon golds, cut into 2-inch pieces)
Heat oil in a large dutch oven or roasting pan over medium-high heat. Coat the roast in salt and pepper on all sides. Sear each side of the roast until every side has been browned.
Remove the roast from the pan and place it on a plate and set it aside.
Place the onions in the pan and cook until translucent or golden.
After the onions are ready, deglaze the pan by pouring the broth in it and use a flat-bottom utensil to scrape the yummy stuff from the bottom of the pan.
Carefully place the roast back in the pan along with any juices that are left on the plate it was on.
Cover the pot with its lid and place it in the oven for 2 hours (or 3 hours for a 5-pound roast).
Remove the pan from the oven, remove the lid, and add the carrots celery, and potatoes. Use a utensil to push them into the broth and then place the pan back in the oven without a lid. Cook for about 1-1 1/2 more hours.
Check the roast to see if it’s done by pulling it with a fork. If it easily falls apart, it’s ready. If not, continue to cook in 20-minute increments until it is done.
Remove the roast and veggies from the pan. You can discard the celery if you like since it’s there for the flavor.
Beef Gravy
- 1/4 cup roast fat
- 1/4 cup flour
- 2 cups roast juices (if you have less than 2 cups from your roast, just compensate the rest with water)
- 2 teaspoons beef Better Than Bouillon or beef bouillon
- Sea salt
- Coarse ground pepper
- Herbs such as thyme, rosemary, or oregano (optional)
Place fat in a medium-large saucepan over medium heat. Sprinkle in flour. Whisk and cook for about 5 minutes. This is called a roux and cooking it will help darken the gravy and cook out the raw flour taste.
Pour in the roast juices and whisk until there are no lumps. Bring to a boil then reduce the heat to medium. Add the bouillon, if you like, for more flavor and some salt & pepper. If you like, you can add a touch of herbs. Cook for about 15 minutes, and serve with your roast and veggies.