MAJOR 5 STARS! But using my 'Southern girl' know how when it comes to working with flour I used all the ingredients while including my own method.. I had a 2 LB chuck roast that I rubbed down with the salt, pepper & brown sugar mixture and let sit for a half hour on the counter while I pre heated my oven to 300'. When my oven got a steady 300' I took out my dutch oven and on the stove top over medium heat added about 2 tablespoons olive oil in there till it got hot then browned my rubbed down chuck roast both sides.. & I mean BROWNED it.. crusted it... let the bits crust up in the bottom of the dutch oven without really burning it. Removed the roast... added the thickly sliced onion & reduced the heat slightly so the onion cooked down a bit without letting the onion burn. Added the half cup of flour to the onion and let the flour get hot though out while not letting it burn.I simmered up the 5 cups of water in a seperate sauce pan with one cube of beef bouillon. Once onion looked slightly softened I added the roast back into the dutch oven then added the 5 cups water simmered with the beef buillion. Added 2 cloves garlic chopped and a good splash soy sauce into the whole mix. Put the lid on the dutch oven, put the whole thing in the preheated 300' oven and let it cook for 3 hours.. perfect meat.. perfect gravy. Serve this with mashed potatoes.. or rice.. a crisp salad.. and some bread.. anything you would like to dip in gravy.. cause you'll have a good bit of it and the gravy is wonderful!
Fantastic! This recipe could not be any easier and it is delicious. Only thing I did diffrently was sear all sides of meat in cast iron skillet and then I added a few whole cloves of garlic in the roasting pan along with the whole onion. I used an immersion blender to chop the onion and garlic up into the gravy. This is a great recipe. Thank you.
I've been making roast for years, mostly in the crock pot, but this was the tastiest moistest roast I've ever made! The whole family loved it! Instead of browning in the oven I browned it in my cast iron skillet on the stove top first, then browned the onions before adding low sodium beef stock (instead of water), I also added low sodium brown gravy mix. Then I put it all together and cooked for the time given. The brown sugar was the perfect addition for the chuck roast!
Wonderful!!! I used a 2 lb chuck, but used the same amounts of all the ingredients. Instead of all water, I used 2 cups of beef broth instead. I also added about 1/2 of red wine - and so only used 2 cups water (4.5 cups liquid altogether). The gravy was the perfect thickness. I added a little garlic and mushrooms to the gravy, as well. This was a HUGE hit!! I put quartered potatoes and carrots around the roast when I added the gravy, then cooked it at 300. This is my roast recipe from now on - just wonderful! Served it w/ a quick Irish Soda Bread, which was great for sopping up the delicious gravy. A real keeper!! Thanks much!
This was a hit and easy to do. The only thing I did was add one tablespoon of Better than Boullion vegetable bake for a little more flavor and had grass fed beef which cooks in less time but was still wonderful.
Loved the taste of this roast. The gravy is outstanding and the best part is you can just serve it from the pan. I did use a couple pieces of bread to skim off the grease from the top of the gravy. I did throw in some carrots and a couple cloves of garlic at step 5. Next time I will throw in some fresh mushrooms also. Will be making this often.
Thanks for this easy and good recipe! I followed ingredients and instructions, but like most of us here, couldn't leave well enough alone. I rested the roast on two medium onions, a small pile of celery and surrounded it with sliced carrots and mushrooms. The veggies were perfectly cooked along with the roast and the gravy was a great consistency. Next time I'll add some garlic powder to the rub and some Worcestershire and either beef broth or red wine to the gravy to give it a little more tang.
This was absolutley delicious and tender. The gravy was very good. I only had a 3 lb. roast and only had half an onion... so I added a little onion powder to the rub, and a little shallot salt to the gravy and took 20 minutes off the baking time at 350. It was all good and different than what I usually do. Will surely make again... and also will try with venison.
Great Grandmother was a genius. The simplicity of the ingredients, and ease of preparation is brilliant. I had a 2 pound roast so I cut all ingredients in half accordingly. I was out of white flour so I used the corn starch conversion (1 tablespoon of corn starch = 2 tablespoons of flour). The gravy is simply delicious and thickens beautifully on its own. This recipe is wonderful. Exceeded my expectations.
Fantastic! The beef was fork-tender, the gravy savory with just the right thickness. Really couldn't taste the brown sugar, but I suspect it helped in the browning process. Next time I make this I will take a photo, because it really looks as delicious as it tastes. Served with mashed potatoes and green beans. Plenty leftover as its just my husband and I, so the next serving will be a roast beef sandwich made with avocado, cilantro, spicy mayo and Monterey jack cheese on a crusty roll. Mercy, Mercy, Mercy...thank you!