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Roast Beef with Gravy

Roast Beef with Gravy

Roast Beef with Gravy
Roast Beef with Gravy

Roast Beef with Gravy

Roast Beef with Gravy
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Roast Beef with Gravy
Ingredients
  • 1 (3-5 lb.) boneless chuck roast
  • Salt, red/black pepper, garlic powder
  • 1 large red onion, sliced
  • 1 large Vidalia onion, sliced
  • Carrots, baby potatoes, etc. (any root veggie that you may like, optional)
  • ¼ c. cider vinegar
  • 4 T. all purpose flour
  • 1 bunch green onions, chopped, garnish
Instructions
  1. Preheat oven 450. Line a broiler pan with heavy-duty foil that is large enough that when you fold it over it will cover the roast (shiny side up.)
  2. Season roast on all sides and place in center of foil.
  3. Surround the roast with the root veggies that you choose.
  4. Spread the onion slices over top of roast and pour vinegar around the roast.
  5. Bring ends of foil together and fold several times until roast is totally enclosed.
  6. Pour about 1” of water into pan around the foil-wrapped roast.
  7. Bake 3-4 hours or until fork tender. Check water level in pan regularly. Add as needed, it should not be without any liquid. If any juice seeps from the pan, save for the gravy.
  8. Pour the roasting juices into a measuring cup and let fat rise to surface. Skim off fat, reserving 4 T. in saucepan and discard rest. If fat measures less than 4 T. add enough melted butter to make up the difference.
  9. Measure the remaining defatted pan juices and reserve. If you have less than 2 c., add water to make the 2 cups.
  10. Add flour to fat in saucepan and stir with wire whisk and make a roux.
  11. Cook over medium heat until flour is lightly browned, about 1-2 minutes. Slowly whisk in reserved pan juices and stir until thickened.
  12. Slice the roast and serve with the gravy and root veggies. Garnish with green onion.
Notes
*****Leftovers make the best roast beef sandwiches/po-boys.
 

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