Chuck Roast with Gravy, Potatoes and Carrots (Photos)

We found two really pretty (Nice fat content and good size for two) Chuck Roasts at Sam's this week and I cooked one of them for lunch today. Here is how I did it.


Need:


A Chuck Roast - This one was around 1 1/2 pounds (smallish)
Garlic salt (Lawry's) - maybe 1 tablespoon
Black pepper - 1 teaspoon
Salt - 1/2 teaspoon
AP Flour - 2 tablespoons
Vegetable oil - 2 Tablespoons
Mirepoix (Finely chopped carrot, celery, onion) - 3 Tablespoons each)
Bay Leaf - 1 large
Beef Bouillon Cube
Mushroom Bouillon Cube
Red Wine - 1 cup, added in two portions
Carrots
Potatoes
Water - 2 cups





I started by seasoning both sides of the roast with garlic salt and black pepper.



Then dredged the roast with AP flour.



I used an oven proof pan with a lid to cook the roast. Started by heating 2 Tablespoons of vegetable oil over medium high heat.



And seared the roast on both sides. I wanted to caramelize the roast and cook the flour to help make the gravy as the roast cooked.





Once browned, I added my wine in two portions, first when the browning was completed. This was fully reduced



So I added two cups of water.



and my mirepoix,



With a bay leaf and ground up beef bouillon and mushroom bouillon cubes



Then more red wine.



Into the oven it went (covered) for 2 hours at 325 degrees F.



After 1 1/2 hours, nice and tender.



So I pulled the bay leaf then added my potatoes and carrots.





Then cooked the roast for another hour, until the carrots were tender



You can eat your roast, served on a platter



Or the way I like it, which is in a bowl, with gravy



With a roll is nice, too.



Spoon view.



The nice thing is that the potatoes and carrots are gone, so the only option for supper is to toast some bread and have shredded roast with onions, gravy and yellow mustard.



Thanks for looking at my post.