Chuck Roast with Veggies and Gravy

I finally learned how to make gravy!  This is one of our favorite meals.

Chuck Roast with Veggies and Gravy

chuck roast

2 large onions, cut in large pieces

6 cloves garlic, minced (pressed)

package of mushrooms, cut in large pieces

2 t. beef bouillon (Better Than Bouillon paste)

bag of carrots, peeled and cut in large pieces

a few potatoes, cut in large pieces

Preheat oven to 275 degrees.  Brown roast, onions, garlic, and mushrooms in skillet.  Add 2 cups of water with beef bouillon.  Heat to boiling.  Transfer to oven-safe casserole with a lid.  Add carrots and potatoes.  Bake, covered, 3-4 hours.


1/2 cup cold water

1/2 cup flour

2 cups beef broth (From the roast, preferably.  Can use a fat separator.)

Put the flour in a saucepan and stir the cold water into it.  Stir until well mixed and not lumpy.  Stir the hot beef broth into the flour/water mixture.  Heat at medium-high.  Stir frequently to prevent lumps and sticking to bottom.  Once it is thick enough, pour into a gravy boat!



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