I really enjoyed this... thank you for sharing.
I know everyone else raved about this so maybe I just need to try it again with a few tweaks. I definitely think I need to work out a different salt/pepper/brown sugar ratio. Gravy thickened up quite well as I checked on the roast and stirred it to combine the liquid and flour throughout the cook time.
Simply the best! The gravy was outstanding also! Very easy and very good on a cold day - and the leftovers for lunch were great the next day.
Followed Chef #1166993 directions but after it was done, I took the chuck roast out to rest (covered) and added sliced mushrooms to the gravy and let that simmer for about 5 minutes. Served over Trader Jo's creamy polenta with spinach & carrots (5 min microwave!!) to which I added some Parmigiano reggiano - my husband and guests could not stop raving!! Thanks!!
I made this as directed, but after 3 hours at 350F, the chuck roast was still tough as shoe leather. At that time it was midnight (1 hour later than the recipe said) so I took it out of the oven, chopped up the onion, and put it in the crock pot, then went to bed. It was finally done in the morning. I think next time I'll just brown it and go directly to the crock pot. The onion gravy was very tasty, but too salty. There was too much gravy, and it was somewhat thin, so next time I'll only use 4 cups water. The cooking time is just not realistic for the cut of meat. I like my chuck roast to be almost falling apart, and 2-3 hours just doesn't get it there. I think you need a minimum of 5 hours. I did like browning it in the oven. It used almost no fat and got the job done with little fuss.
Delicious! Super easy- will definately make again- thanks!
I used your oven method of cooking, but eliminated the flour because I wanted au jus. DH ate so much, I swear I could see him grow.
I've tried a few roast recipes and this one if my favorite! Yummy!
easy and delish, great gravy. I used beef broth, only about 3 cups, which seemed to be good. thanks Mercy,good recipe.