ENTRÉE – BEEF – ROAST WITH BROWN GRAVY

Ingredients

Prime Chuck Roast – 8 Lbs.

2 Tbsps. America’s Finest Steak Seasoning*

2 Cups Flour

2 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

1 Tbsp. Lawry’s Seasoning Salt

1 Tsp Lawry’s Garlic Pepper

1 Tbsp. Ground Black Pepper

2 Qts. Beef Stock

5 Pkgs. McCormick Brown Gravy

2 Cans Mushroom Soup, Optional

1 Tsps. Beef Better Than Bouillon

2 Tsp. Worcestershire Sauce

2-4 Tbsp. Canola Oil

2 Onions, Chopped

1-2 Lg. Russet Potato, Chopped, Optional

1 Sm Bag Baby Carrots, Optional

8 oz. Bella Mushrooms, Optional

2 Cans Green Beans, Cut

*America’s Finest Steak Seasoning with Tenderizer from Cruz Spice Co. in San Angelo, TX.  Found in HEB Stores in Texas. Ingredients:  Salt, Black Pepper, Granulated Garlic, Monosodium Glutamate, White Pepper, Granulated Onion, Papain for Tenderizer, and Spices.

Instructions

1. Season roast on both sides with America’s Finest Steak Seasoning or your own combination of tenderizer and spices.  Place in a sealed container and marinate roast overnight. 
2. Remove your roast from refrigerator 30 minutes prior to cooking, bringing it to room temperature.
3. Preheat your oven to 225 degrees.  Lightly spray a large casserole dish and add a rack in the center of the pan, if needed depending upon depth of dish.
4. In a large mixing bowl, add flour, garlic powder, onion powder, Lawry’s seasoning salt and garlic pepper, and black ground pepper, stirring until incorporated.  
5. Place the roast in your flour mixture and press all over roast coating with the flour, repeating process several times to ensure coating on both sides and in all crevices.  Leave roast in flour mixture until time to sear.
6. In a large mixing bowl, add the beef stock, the brown gravy mix packets, beef better than bouillon, Worcestershire sauce, and the mushroom soup (optional), and mix until incorporated.  Add a thin layer of gravy mixture to the bottom of your baking dish.
7. In a large skillet, add canola oil to the bottom of pan, ensuring entire pan is coated with a light layer of oil.  Heat your skillet until hot, then sear your roast to obtain a crusty outer layer on all sides making sure your oil does not burn.
8. Place the crusted roast in the roasting pan on top of rack.  Place chopped onions and choice of vegetables around the roast.  Pour the remaining gravy mix over the roast, onions and vegetables. 
9. Cover the roast pan with non-stick foil and place in oven to slow cook for 8 to 12 hours, until fork tender. 
10. Taste your roast and add seasoning if required. If your gravy requires thickening, scoop out 1 cup of gravy and whisk in 2 Tsps. cornstarch, add back to your dish and return to oven for 30 minutes.
11. I like to remove the roast to a cutting board and using two forks I breakdown the roast and discard any fat.  If serving guests, I like to fork the roast into chunks, otherwise I shred the roast.  Add back to gravy and vegetable mixture and serve.

Servings: 14 persons

NOTE:  Due to the time required for slow cooking, I prefer to marinate the roast 2 days prior to serving, cooking 1 day prior to serving with carrots only, and reheating in the oven on serving day cooking other vegetables on the side.  This recipe is great day 1, just get up early and get your roast cooking.  The original recipe was cooked in a pot on the stove and can be cooked that way if preferred.

NOTE:  Place an order with your butcher ahead of schedule and request the size roast required, typically ½ lb. per person and additional if leftovers are preferred.  Adjust required amount of seasonings, stock, vegetables, etc. according to the size of roast.

MEAL:  Serve with mashed potatoes, vegetables (either cooked with roast or separately) and dinner rolls. A side salad is also an option.  Leftover roast can be served as a second meal or prepare open-faced roast beef and gravy sandwiches with or without mashed potatoes.  Toast your bread, slightly butter and build your sandwich according to-taste.

ADAPTED POT ROAST RECIPE FROM MIL, MARION K., 1984