Chuck Roast For Two
Ingredients
- 1 (1 1/2 lb) chuck roast, abt 1 1/2 lbs (I cut a 3lb roast in half, froze the other half for another time) ⓘ
- 1 tablespoon oil
- 1 onion, cut in large dice ⓘ
- 1 teaspoon beef base
- 1 cup hot water ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1 teaspoon herbes de provence ⓘ
- 1 teaspoon Gravy Master ⓘ
Instructions
- In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
- Sprinkle beef with the mixed seasoning on all sides.
- Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
- Add the onion to the pot and saute until light golden color.
- Dissolve the beef base in hot water.
- Pour the resulting broth around the roast in the pot.
- Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
- Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
- Remove meat from pan and keep warm by covering with foil.
- Mix the flour and water together to create a slurry.
- Add the gravy master to simmering broth.
- Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
- Simmer for a couple of minutes to cook the flour.
- Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
- NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.
Nutrition & Diet Analysis (per serving)
510
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).