Cowboy Chuck Roast With Onion Gravy Recipes

COUNTRY CHUCK ROAST WITH ONION GRAVY

Steps:

• Rub the salt, pepper, and brown sugar into all the sides of the roast.
• Place the meat and the whole onion into an roasting pan.
• Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
• Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
• Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
• Cover the pan if the meat looks like it is drying out.
• Chop the onion into the gravy before serving.

CHUCK ROAST WITH ONION MUSHROOM GRAVY

Steps:

• 1. Line a 9X13 pan with enough heavy duty aluminum foil to cover the bottom and wrap completely around the roast. Place the roast in the center of the foil and spread steak sauce over the top.
• 2. Sprinkle dry onion soup mix over top of roast and pour the can of mushroom soup over it.
• 3. Wrap the foil over entire roast and seal tightly. place in preheated 350 degree oven for 4 hours (don't peek). Remove from oven and let stand for 10 minutes before opening and be careful of escaping steam. This recipe can be increased to serve more people and you can experiment with Beefy dry onion soup, Beefy mushroom soup, etc.

WINE-BRAISED CHUCK ROAST WITH ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
• Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
• Brown beef on all sides, about 15 minutes total.
• Transfer beef to a plate.
• Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
• Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
• Add wine and water and bring to a boil.
• Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
• Let beef stand, uncovered, in onion gravy about 15 minutes.
• Cut into 1/2 inch thick slice and serve with onion gravy.