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ROAST BEEF & GRAVY Recipe

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This recipe for ROAST BEEF & GRAVY is from TIME TO EAT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chuck roast
Salt and pepper
1 14-oz. can beef broth
1 lg. onion, thick slices
2 full stalks celery (opt.)
Yukon or red potatoes
Peeled carrots cut to 1½-2” pieces
Directions:
Directions:
Preheat oven to 275°.
Trim excess fat from meat. Good to leave a little fat for taste and juiciness. Place roast in Dutch oven. Season with salt, pepper, garlic salt and any other seasonings you want to add. Add beef broth to bottom of Dutch oven....plain water works good too. Cover roast with thick slices of onions. Add stalks of celery on top (optional). Cook in oven covered, 4-5 hours (or longer...til ALMOST done). If cooking too fast, set temp even lower. If needed, add more liquid to the roast beef. Remove celery and discard. Add carrots and peeled potatoes cut in half (if small, can leave whole). Salt and pepper vegetables. Put covered Dutch oven back into oven and cook additional 30 minutes. Uncover and cook until potatoes and carrots and fork tender.

WANT GRAVY? Remove meat and vegetables to a serving platter. Skim off any fat. Measure pan juice adding water to equal 1½ cups. In a medium saucepan, whisk together ¼ cup cold water and 3 tablespoons cornstarch until well combined; whisk together the 1½ cups pan juices with the cornstarch mixture. Cook on medium heat and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper.

 

 

 

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