Country Chuck Roast with Onion Gravy

"This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine."
 
Download
photo by Abuella2Teo photo by Abuella2Teo
photo by Abuella2Teo
photo by gailanng photo by gailanng
photo by FolkDiva photo by FolkDiva
photo by FolkDiva photo by FolkDiva
photo by Mercy photo by Mercy
Ready In:
3hrs 45mins
Ingredients:
8
Serves:
8

ingredients

Advertisement

directions

  • Rub the salt, pepper, and brown sugar into all the sides of the roast.
  • Place the meat and the whole onion into an roasting pan.
  • Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
  • Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
  • Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
  • Cover the pan if the meat looks like it is drying out.
  • Chop the onion into the gravy before serving.

Questions & Replies

  1. I am not a good cook but trying this recipe now, but I don't see when I should add the water.
     
Advertisement

Reviews

  1. 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!
     
  2. 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.
     
  3. 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!<br/>Thanks Mercy!
     
  4. 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!
     
  5. 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.
     
Advertisement

Tweaks

  1. I read reviews & followed some of them. I did brown the meat as suggested by some (and skipped step #3 in the process.) I also substituted beef stock for the water. My husband LOVED this. I thought it was a bit salty, but that's probably my fault using beef stock & still adding salt. Great recipe & will be added to our rotation. Thank you!
     
  2. Made this today for the first time and was very happy with the results. I got a 2 1/2# chuck roast today on sale so this was the just the right time to find this recipe. I did the rub but browned it on the stove and then thick sliced the onions and sauteed them until soft. I added the flour but omitted the salt and pepper here as I did not want to make the gravy too salty and I used a beef base to do broth instead of water. I was going to be out of the house for a while so I turned down the heat to 275 degrees and did a slow bake uncovered. The gravy was a little thin but I thickened it up and the seasoning ended up being perfect. Added homemade mashed potatoes and a salad and it was a wonderful dinner with plenty of leftovers for the 2 of us. Thanks Mercy for this great recipe, it is now added into our meal planning.<br/><br/>ETA- Am trying it today in the crock pot. I did the prep the same but and cooking it on high for about 4 hours and then will check the doneness. Will report when it is finished.
     
  3. I have tried lots of roast recipes. NEVER have I found one any better than this!!! My oldest DD,who normally thinks beef is just"okay", fell in love with this!! The gravy is perfection. I took another readers advice and used beef broth and found that it did need extra salt. ALso garlic was really good added to it!I used a venison roast instead of beef. I will make ths very often! Delicious!
     
  4. My family loved it. The gravy was definately the best part. I used half beef broth and half water and it was perfect, It made up for the lack of saltyness. I also added carrots and celery to step 5 but next time will put in mushrooms instead of the celery. I will definately use this recipe again and again, thank you for sharing.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes