0 0
Country Chuck Roast With Onion Gravy

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 lbs chuck roast
1 tablespoon brown sugar
salt and pepper this is for the roast
1 large onion, peeled and whole
5 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Nutritional information

360.2
Calories
124 g
Calories From Fat
13.9 g
Total Fat
6.2 g
Saturated Fat
149.7 mg
Cholesterol
625.6 mg
Sodium
10.2 g
Carbs
0.6 g
Dietary Fiber
2.5 g
Sugars
48.9 g
Protein
404 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Country Chuck Roast With Onion Gravy

Features:
    Cuisine:

    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.

    • 245 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Nutty Cheese Ball
    previous
    Nutty Cheese Ball
    Featured Image
    next
    Moules Marinires Steamed
    Nutty Cheese Ball
    previous
    Nutty Cheese Ball
    Featured Image
    next
    Moules Marinires Steamed

    Add Your Comment

    three × two =