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Country Chuck Roast with Mushroom Gravy

This tender, savory roast practically melts in your mouth. It looks a bit more complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida

8 ServingsPrep: 30 min. Cook: 1-3/4 hours

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
1/2 pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water

Directions

With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic
clove half into each slit. Combine the brown sugar, salt and pepper;
rub over roast.
In an ovenproof Dutch oven, brown roast in oil on all sides. Add the

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Country Chuck Roast with Mushroom Gravy (continued)

Directions (continued)

onion, beef consomme, Worcestershire sauce, mustard, bay leaf and
browning sauce if desired.
Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is
tender. Remove roast to a serving platter; keep warm.
Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring
to a boil. Cook until liquid is reduced by half. Combine cornstarch
and water until smooth; gradually stir into pan. Bring to a boil;
cook and stir for 2 minutes or until thickened. Serve with roast.
Yield: 8 servings.

Nutrition Facts: 4 ounces cooked beef with 1/3 cup gravy equals 326 calories, 17 g fat (6 g saturated fat), 92 mg cholesterol, 750 mg sodium, 11 g carbohydrate, 1 g fiber, 30 g protein.