Recipe

Chuck Roast For Two Recipe

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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 tsp Gravy Master .
1/4 tsp garlic powder .
1 tsp herbes de provence .
1 c hot water .
1 tbsp flour .
1 tbsp water .
1 tbsp oil .
1 tsp beef base .
1/4 tsp pepper .
1 tsp kosher salt .
1 onion, cut in large dice

Directions

Step #1 In a small bowl mix together the salt, pepper, & garlic powder ( it makes for a better distribution of the seasonings).
Step #2 Sprinkle top beef with the mixed seasoning on all sides.
Step #3 Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
Step #4 Add the onion to the pot & saute until light golden color.
Step #5 Dissolve the beef base in hot water.
Step #6 Pour the resulting broth around the roast in the pot.
Step #7 Bring the broth up to a bubble, as soon as possible cover, & turn down the heat to a simmer.
Step #8 Cook at a simmer for 1 1/2 to 2 hrs or until the meat is fork tender.
Step #9 Remove meat from pan & keep warm by covering with foil wrap.
Step #10 Mix the flour & water together to create a slurry.
Step #11 Add the gravy master to simmering broth.
Step #12 Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
Step #13 Simmer for a couple of mins to cook the flour.
Step #14 Taste & correct seasoning with extra salt, pepper, & garlic powder mix if needed.
Step #15 NOTE: The salt, pepper, garlic powder mix is actually Paula Deen's House Spice uping, see recipe #57340.
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