1/3 Photos of Mom's Chuck Roast - My Favorite!
3 hrs 10 mins
Sandi (From CA)'s Note:
This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!
My Private Note
Units: US | Metric
- 1Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
- 2Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
- 3---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
- 4When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
- 5Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
- 6Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
- 7At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
- 8Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
- 9Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
- 10Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
- 11Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
- 12For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
- 13When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
- 14Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Breakfast Pork Hash?) :).
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Nutritional Facts for Mom's Chuck Roast - My Favorite!
Serving Size: 1 (261 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 620.7
- Calories from Fat 430
- Total Fat 47.8 g
- Saturated Fat 18.8 g
- Cholesterol 160.7 mg
- Sodium 149.0 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 42.8 g
The following items or measurements are not included: