Roast Beef with Gravy

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Picture of Roast Beef with Gravy Recipe Photo: Roast Beef with Gravy Recipe
Rated 4 stars out of 5
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Total Time:
4 hr 15 min
Prep
5 min
Inactive
4 hr 0 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • One 5-pound boneless chuck roast
  • Salt and black pepper
  • 1 large red onion, sliced
  • 1/4 cup cider vinegar
  • 4 tablespoons all-purpose flour

Directions

Preheat the oven to 450 degrees F.

Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices 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. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals 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 remaining 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 it into chunks (it will be very tender), and serve it with the gravy.

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Newest Ratings and Reviews

Read all 68 reviews

  • on May 24, 2013

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    Please, Please do not use a glass Pyrex cassarole pan to cook this in. We did and when we added the extra water to the pan, it EXPLODED like a bomb of glass! Ruined our oven and caused lots of cuts as it exploded across our kitchen. I'm not sure how the roast taste, but take our advice and don't use a glass pan.

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  • on May 24, 2013

    Flag

    I tried it..followed the directions to the letter......and came out with shoe leather.

    I have very little recipes from this show that worked out to be successful, but by the looks of it Garth is not a picky eater........so it must work for him.

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  • on May 24, 2013

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    I was excited to try this recipe as it conjured up memories of Sunday dinners at my house growing up. I was skeptical of the 450 degree temperature. As the recipe indicated I kept an eye on the water and realized toward the end of the first hour that the water had evaporated. I added water to the pan as directed and the entire pyrex dish BURST in my oven sending glass everywhere, fortunately I was not hurt, or lost an eye. I was able with the help of my husband get the roast onto the counter and out from underneath the shattered glass. After an exhaustive effort of cleaning up glass ( I have to call a repairman to have the door removed to get the glass out from in-between we tried to salvage the roast since it was completely wrapped in foil. It was tough and flavorless. Dinner ruined. Oven a mess, kitchen a mess. I am a very experienced cook, but I think that recipe needs to be tweaked before someone gets hurt, or at the very least to make it eatable.

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