- 3-5pounds chuck roasttrimmed of excess fat
- 3tablespoons olive oil
- 6 garlic cloves, peeled
- 3cups beef broth
- 2tablespoons Worcestershire sauce
- 3tablespoons dry minced onion
- 2tablespoons beef bouillon powder
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1teaspoon salt
- 1/2teaspoon pepper
- 1 bay leaf
- 2cups beef brothor less depending on how much broth/juices remain after roasting
- 1/4cup flour
Preheat oven to 425 degrees F.
Heat olive oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
Cover tightly with foil and roast for 30 minutes at 425 degrees F.
Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)