- 1 10 to 12 pound chuck roast, hand tied tight to a 4 inch diameter
- 3 tablespoons tomato paste
- 2 cloves fresh garlic, smashed
- 2 bay leaves
- 1 tablespoon pure ground black pepper
- 1 tablespoon salt 1 teaspoon onion salt
- 5 large red potatoes, cubed
- 2 small carrots or 2 yellow rutabagas
- 2 onions
- 1/2 stalk celery
- Pre-heat oven to 275 degrees
- Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt.
- Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with cubes or stew cuts of fresh vegetables.
- Cover the roast pan with another interlocking roast pan of the same size and roast for two hours. Then turn over and cook for another 2 hours
- Separate the vegetables from the natural gravy stock.
- Pour the stock into a heavy gauge pot.
- Scrape the bottom of the roast pan and add to stock. You should have about three quarts of stock, if not add bouillon broth.
- Simmer and skim off the fat, then put 1 pint of the stock in a pan and add flour and whip until smooth.
- Gradually add this slurry to the simmering stock until a smooth thickness is achieved.
- Add the roasted vegetables to the gravy.
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