Roast Beef with Gravy

Roast Beef with Gravy
Roast Beef with Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    pound boneless chuck roast ( I only had a bone in it was fine )

  • salt and black pepper

  • large red onion, sliced ( I had a sweet one )

  • 1/4

    cup cider vinegar

  • 4

    tablespoons flour

Directions

Pre heat oven 450. Line a 9x13 pan with a sheet of heavy duty foil large enough to wrap the roast in. The shiny side should be up. Sprinkle the roast on all sides with salt and pepper and place in the center of the foil. Spread the sliced onions over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. ( I cooked 4 hours while I was away ). Check the water level in the pan regularly during cooking and replenish if necessary. If any juice seeps from the foil during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes.Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. ( If the fat measures less than 4 tablespoons, add enough butter to make up the difference. ). Measure the reaming defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium low heat until the flour is lightly browned about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut into chunks ( it will be very tender ) and serve with the gravy.

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