Country Chuck Roast with Mushroom Gravy Recipe
Ingredients:
– 2 1/2 – 3 lb boneless beef chuck roast
– 3 cloves garlic, halved
– 1 tbsp brown sugar
– 1 1/2 tsp kosher salt
– 1/2 tsp pepper
– 2 tbsp extra virgin olive oil (EVOO)
– 1 large sweet onion, quartered
– 10 1/2 oz can condensed beef consommé, undiluted
– 2 tbsp Worcestershire sauce
– 1 tbsp stone ground mustard
– 1 bay leaf
– 3-4 drops browning sauce (optional)
– 1/2 lb sliced fresh mushrooms
– 12 oz bottle light beer
– 1 tsp dried thyme
– 3 tbsp cornstarch
– 3 tbsp cold water
Instructions:
1. Preheat oven to 350°F (175°C).
2. Make 6 1-inch slits in the meat and insert a garlic clove half into each slit.
3. Combine brown sugar, salt, and pepper in a small bowl. Rub mixture over the roast.
4. Brown the roast in olive oil on all sides in an ovenproof Dutch oven over medium heat.
5. Add onion, beef consommé, Worcestershire sauce, mustard, bay leaf, and browning sauce (if using). Cover and bake for 1 3/4 – 2 1/4 hours until tender. Transfer roast to a serving platter and keep warm.
6. Discard bay leaf. Add mushrooms, beer, and thyme to the Dutch oven. Bring to a boil over medium-high heat. Cook until liquid is reduced by half.
7. Combine cornstarch and cold water in a small bowl until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Serve mushroom gravy with the roast.
Enjoy your delicious Country Chuck Roast with Mushroom Gravy, a favorite in Mama’s kitchen!
