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.

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