Country Chuck Roast with Mushroom Gravy
- 2 1/2 - 3 lb boneless beef chuck roast
- 3 garlic cloves, halved
- 1 T brown sugar
- 1 1/2 t kosher salt
- 1/2 t pepper
- 2 T EVOO
- 1 lg sweet onion, quartered
- 10 1/2 oz can condensed beef consommé, undiluted
- 2 T Worcestershire sauce
- 1 T stone ground mustard
- 1 bay leaf
- 3-4 drops browning sauce, optional
- 1/2 lb sliced fresh mushrooms
- 12 oz bottle light beer
- 1 t dried thyme
- 3 T cornstarch
- 3 T cold water
WIth a sharp knife, cut 6 1 in slits in meat; insert a garlic clove half into each slit. Combine brown sugar, salt & pepper; rub over roast.
In ovenproof Dutch oven over med heat, brown roast in oil on all sides. Add onion, beef consommé, Worcestershire sauce, mustard, bay leaf & browning sauce if desired.
Cover & bake at 350 for 1 3/4 - 2 1/4 hrs until meat is tender. Remove roast to serving platter; keep warm.
Discard bay leaf. Add mushrooms, beer & thyme to the pan. Bring to boil over med high heat. Cook until liquid is reduced by half. Combine cornstarch & water until smooth; gradually stir into pan. Bring to boil; cook & stir for 2 min until thickened. Serve with roast.
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