Perfect Pot Roast and Gravy

• Meat

  • 1 10.75 oz can Beef consomme
  • 3 lb Chuck, roast

• Produce

  • 4 Carrots
  • 4 Garlic cloves
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 3 Onions, small
  • 2 lbs Red potatoes or russet potatoes

• Canned Goods

  • 1 10.75 oz can Beef broth
  • 1 1 oz package Onion soup mix, dry

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 cup Flour
  • 1/4 tsp Paprika
  • 1 Salt and pepper
  • 1/4 cup Skimmed from drippings, fat

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter or heavy cream

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Other

  • 2 cups Roasting liquids

Found on momontimeout.com

Description

Ingredients

• 3 to 4 pound chuck roast
• ½ cup all-purpose flour
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 small onions, quartered
• 4 garlic cloves, peeled and crushed
• 1 1 oz package dry onion soup mix
• 1 10.75 oz can beef broth
• 1 10.75 oz can beef consommé
• ½ cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 4 carrots, chopped
• 2 lbs red potatoes or russet potatoes cut into quarters or halves (depending on size)
• ¼ cup fat skimmed from drippings
• ¼ cup all-purpose flour
• 2 cups roasting liquids
• 1 tbsp butter or heavy cream
• salt and pepper to taste

Directions

• Preheat oven to 325F.
• Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
• Coat the roast with the flour mixture on all sides.
• Heat a large skillet over medium-high heat.
• Add olive oil to the skillet.
• Sear the roast on both sides, approximately 4 to 5 minutes per side.
• Add one tablespoon of the remaining flour mixture to the oven bag, close, and shake to coat the insides.
• Place the bag in a large casserole dish or roasting pan.
• Place the quartered onions in the bottom of the bag and place the roast directly on top of the onions.
• Place the garlic on top of the roast.
• In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
• Close the bag with the provided tie and cut six ½-inch slits in the bag.
• Place the pan in the oven and bake for 1 hour and 45 minutes.
• Carefully remove the pan from the oven and even more carefully untie the tie.
• Open the bag and add the carrots and potatoes right on top.
• Close the bag, using the tie to secure shut and return the pan to the oven.
• Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through (145F).
• Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
• Transfer the fat to a large saucepan over medium heat. Bring to a simmer and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
• If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot.
• Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
• Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step...stir in one tablespoon of butter or heavy cream.
• Serve hot with pot roast, potatoes, and carrots.