Taste of Home
Country Chuck Roast with Mushroom Gravy
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
YIELD: 8 servings.
This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. —Mary Kay LaBrie, Clermont, Florida
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
-
1.
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.
-
2.
In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
-
3.
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.
-
4.
Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. 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.
Nutrition Facts
4 ounces cooked beef with 1/3 cup gravy: 326 calories, 17g fat (6g saturated fat), 92mg cholesterol, 750mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 30g protein.
© 2024 RDA Enthusiast Brands, LLC