Ingredients
-
4
-
1
-
-
1
-
5
-
1/2
-
1 1/2
-
1/4
-
-
-
-
-
-
-
Directions
Country Chuck Roast with Onion Gravy,This was originally my great grandmother’s recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.,This turned out way better than I thought it would. The gravy is actually pretty good and flavorful, not just mystery tasteless mush. It helped the slightly dry meat taste better along with the onion which had a sweet taste after roasting. If you like a lot of onion, I’d recommend using two full onions if making 4 pounds of meat. I made two pounds and used a whole onion and couldn’t get enough of the onion. Would recommend for amateur chefs who tend to dry out meat. Because I made 2 pounds of meat, it was done after roasting for an hour at 350 instead of two.,I am not a good cook but trying this recipe now, but I don’t see when I should add the water.
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Steps
|
1
Done
|
Rub the Salt, Pepper, and Brown Sugar Into All the Sides of the Roast. |
|
2
Done
|
Place the Meat and the Whole Onion Into an Roasting Pan. |
|
3
Done
|
Roast in a 450f Oven For 15 Minutes, Flip the Roast Over and Roast For an Additional 15 Minutes. |
|
4
Done
|
Whisk Together the Water, Flour, 1 1/2 Teaspoon Salt and Pepper. |
|
5
Done
|
Pour the Flour Mixture Into the Roasting Pan and Reduce the Oven Heat to 350f and Roast For 2 Hours or Roast For 3 Hours at 300f, Flipping the Roast Over Once at the Midpoint of the Cooking Time. |
|
6
Done
|
Cover the Pan If the Meat Looks Like It Is Drying Out. |
|
7
Done
|
Chop the Onion Into the Gravy Before Serving. |
