- 3 to 4 pound chuck roast
- ½ cup all-purpose flour
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 small onions, quartered
- 4 garlic cloves, peeled and crushed
- 1 1 oz package dry onion soup mix
- 1 10.75 oz can beef broth
- 1 10.75 oz can beef consommé
- ½ cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 4 carrots, chopped
- 2 lbs red potatoes or russet potatoes cut into quarters or halves (depending on size)
- ¼ cup fat skimmed from drippings
- ¼ cup all-purpose flour
- 2 cups roasting liquids
- 1 tbsp butter or heavy cream
- salt and pepper to taste
INSTRUCTIONS:
- Preheat oven to 325F.
- Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
- Coat the roast with the flour mixture on all sides.
- Heat a large skillet over medium-high heat.
- Add olive oil to the skillet.
- Sear the roast on both sides, approximately 4 to 5 minutes per side.
- Add one tablespoon of the remaining flour mixture to the oven bag, close, and shake to coat the insides.
- Place the bag in a large casserole dish or roasting pan.
- Place the quartered onions in the bottom of the bag and place the roast directly on top of the onions.
- Place the garlic on top of the roast.
- In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
- Close the bag with the provided tie and cut six ½-inch slits in the bag.
- Place the pan in the oven and bake for 1 hour and 45 minutes.
- Carefully remove the pan from the oven and even more carefully untie the tie.
- Open the bag and add the carrots and potatoes right on top.
- Close the bag, using the tie to secure shut and return the pan to the oven.
- Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through (145F).
- Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
- Transfer the fat to a large saucepan over medium heat. Bring to a simmer and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
- If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot.
- Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
- Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.
- Serve hot with pot roast, potatoes, and carrots.
Source:Mom On Timeout
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