Surprise! (Recipe: Beef Pot Roast with Onion Gravy

• Meat

  • 1 Beef pot roast with onion gravy
  • 3 lb Chuck, boneless Roast

• Produce

  • 15 Garlic cloves
  • 3 Sweet onions, medium

• Canned Goods

  • 4 cups Beef stock

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tbsp Seasoned salt

• Oils & Vinegars

  • 1/4 cup Cooking oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on syrupandbiscuits.com

Description

Directions

• Season meat with seasoned salt and let the roast come to room temperature.
• Coat the bottom of a heavy, large skillet with some of the oil. Heat to medium high.
• Brown beef roast on all sides. Remove from skillet.
• Add remaining oil to skillet. Thrown in onions and cook 3 to 4 minutes until soft and limp. Add garlic and cook an additional two minutes.
• Sprinkle onion mixture with flour. Stir and cook until all the grease is absorbed and the flour has lost its white appearance; only a couple of minutes.
• Slowly pour in beef stock and wine, whisk constantly to mix the liquid with the flour and prevent lumps. Bring up to a boil. The mixture should start to thicken up.
• Add beef roast back to skillet. Spoon gravy over the top. Cover and cook at 300 degrees for 3 to 4 hours or until tender. Baste the roast with gravy about every hour while cooking.
• Remove from oven and transfer roast to a carving board. Let rest 10 minutes before carving.
• If a thicker gravy is desired, dissolve 1 tablespoon cornstarch in an ounce or two of water. Place gravy on a burner and bring it back up to a boil. Keep adding small amounts of the cornstarch slurry and stirring constantly. until the gravy reaches the thickness you desire. Taste for seasoning.
• Slice roast and serve with gravy over rice.