FAVORITE POT ROAST
6 to 8 servings
- 1 to 2 tablespoon(s) cooking oil (corn, canola, or safflower oil)
- 1 (3 to 4-pound) boneless beef chuck roast, any excess fat removed
- Salt and freshly ground black pepper to taste
- 1 to 2 garlic cloves, peeled and minced
- 1 small onion, peeled and coarsely chopped or thinly sliced
- 1 (10 ¾-ounce) can cream of mushroom soup, undiluted
- Water as needed
- ¼ cup light brown sugar
- or the equivalent of ¼ cup light brown sugar in granulated brown sugar substitute, firmly packed
- ¼ cup cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup flour
- Few drops gravy flavoring and seasoning sauce (optional)
- Sprigs of parsley or minced parsley (no stems) for garnish
In a Dutch oven or deep large heavy skillet, heat oil over moderate heat. Add roast and brown all sides. Season with salt and pepper to taste.
In a medium bowl, combine garlic, onion, soup, ½ cup water, brown sugar, vinegar, dry mustard, and Worcestershire sauce, blending well. Spoon mixture over roast. Reduce heat, cover, and simmer for 2 ½ to 3 hours or until meat is fork tender. Transfer meat to a warm platter, cover, and keep warm while preparing gravy.
To prepare gravy, measure pan drippings; add enough water to make 2 cups and return to pan. In a 1-cup measure, blend a small amount of cold water into the flour, blending until smooth. With a wire whisk, blend flour mixture into pan drippings. Cook, stirring constantly, over moderate heat until mixture is bubbly hot and slightly thickened. Adjust seasoning to taste. May add 2 to 3 drops gravy flavoring and seasoning sauce, if desired.
To serve, cut meat across the grain into thin slices. May pour gravy over roast or pass in a gravy boat. Garnish roast with parsley sprigs or mince parsley.