I finally learned how to make gravy! This is one of our favorite meals.
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Chuck Roast with Veggies and Gravy
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!