RobsanX
Potato peeler
Pot Roast
1 Chuck Roast
2-3 T Vegetable oil
1 32 oz. carton Beef broth
3-4 med-small Whole peeled onions (ends removed)
1 t Thyme (dried)
1 t Basil (dried)
2 med Bay leaf (dried)
Salt and Pepper
4 medium Potatoes, peeled and quartered
1 lb. Baby carrots
4 T Butter
4 T Flour
1 t Gravy Master
Salt and pepper the roast on all sides. In a stock pot heat the oil. Sear the roast on top and bottom, or all sides. Add broth, onions, thyme, and basil, and bring to a boil. Cover and reduce heat. Slow simmer for 1-1/2 hours flipping roast each 1/2 hour. Add potatoes and carrots and bring to a boil. Cover and slow simmer for 1/2 hour, or until potatoes are done. Remove meat and vegetables.
Strain at least 2 cups of cooking liquid into a bowl or measuring cup. Rinse out pot, and return to med-high heat. Add butter and flour, and stir to make a roux. Cook roux for 4-5 minutes stirring frequently. Add cooking liquid a little at a time and stir until smooth each time. Continue adding cooking liquid until the gravy reaches the preferred consistency. Add Gravy Master and stir until well blended. Check taste for salt.
Serve meat and veg accordingly. Make sure to include the onions, they are delicious with a little butter on them.
1 Chuck Roast
2-3 T Vegetable oil
1 32 oz. carton Beef broth
3-4 med-small Whole peeled onions (ends removed)
1 t Thyme (dried)
1 t Basil (dried)
2 med Bay leaf (dried)
Salt and Pepper
4 medium Potatoes, peeled and quartered
1 lb. Baby carrots
4 T Butter
4 T Flour
1 t Gravy Master
Salt and pepper the roast on all sides. In a stock pot heat the oil. Sear the roast on top and bottom, or all sides. Add broth, onions, thyme, and basil, and bring to a boil. Cover and reduce heat. Slow simmer for 1-1/2 hours flipping roast each 1/2 hour. Add potatoes and carrots and bring to a boil. Cover and slow simmer for 1/2 hour, or until potatoes are done. Remove meat and vegetables.
Strain at least 2 cups of cooking liquid into a bowl or measuring cup. Rinse out pot, and return to med-high heat. Add butter and flour, and stir to make a roux. Cook roux for 4-5 minutes stirring frequently. Add cooking liquid a little at a time and stir until smooth each time. Continue adding cooking liquid until the gravy reaches the preferred consistency. Add Gravy Master and stir until well blended. Check taste for salt.
Serve meat and veg accordingly. Make sure to include the onions, they are delicious with a little butter on them.
