BEEF ESSENTIALS: SUNDAY DINNER ONION GRAVY ROAST

Beef Essentials: Sunday Dinner Onion Gravy Roast image

This is a fun roast to put together, stick in the oven, and forget about until it's ready. The ingredients are straight forward, and the results are absolutely, lip-smacking amazing. The two stars of this recipe are the roast (of course), and that onion gravy. So yummy. The next time you're in the mood for a nice roast, you...

Provided by Andy Anderson !

Categories Beef

Time 2h55m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
2 - 3 lb beef chuck roast
3 Tbsp grapeseed oil
1 Tbsp sweet butter, unsalted
3 clove garlic, thinly sliced
2 medium yellow onions, peeled, cut pole-to-pole and thickly sliced
2 1/2 c chicken stock, not broth
1 Tbsp brown mustard, i prefer grey poupon
1 Tbsp real maple syrup
1 Tbsp balsamic vinegar
1 tsp paprika, sweet or hot, your choice
1 tsp ground cumin
1 pinch cayenne, optional
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. Chef's Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
3. Gather your ingredients.
4. Thinly slice the garlic.
5. Thickly slice the onions.
6. Sprinkle the roast with salt and pepper, and reserve.
7. Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
8. Chef's Note: This pot should have a tight-fitting lid.
9. Add the sliced garlic.
10. Cook until the garlic begins to turn golden, about 2 - 3 minutes.
11. Remove the garlic with a slotted spoon, and reserve.
12. Add the roast and sear to a golden brown on all sides, about 6 - 8 minutes per side.
13. Chef's Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
14. Remove from pot and reserve.
15. Place a rack in the middle position, and preheat the oven to 275f (135c).
16. Add the onions to the pot.
17. Stir and cook until they soften, about 4 - 6 minutes.
18. Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
19. Chef's Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
20. Add the liquid to the pot with the onions.
21. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
22. Chef's Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
23. Return the garlic slices, and the roast to the pot.
24. Cover and place in the preheated oven until fork tender, about 2 - 3 hours.
25. Chef's Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it's fork tender and juicy.
26. PLATE/PRESENT
27. Thickly slice or cut into chunks, and serve with your favorite sides... how about noodles, mashed taters, and/or rice. And don't forget to drizzle on some of that yummy onion gravy. Enjoy.
28. Keep the faith, and keep cooking.