1.50qtsBeef Stock, using Better than Bouillon and Water
1tbspWorcestershire Sauce
1tbspRed Wine Vinegar
1tbspBrown Sugar
23Sprigs Rosemary
34Sprigs Thyme
1lbAsparagus
⅓cupButter
⅓cupFlour
Spice Rub
1tbspSalt
1tbspPepper
1tbspChili Powder
1tbspOnion Power
1tbspGarlic Powder
1tbspDried Oregano
Better Than Bouillon Gravy
3tbspBeef Bouillon
2cupsWater
½cupWater
1Bay Leaf
¼tspChili Flake (optional)
1Small Sprig Thyme & Rosemary
1tspMinced Garlic
4tbspCorn Starch
Roast and Rub
1
Season meat with spice rub and brown on all sides of roast in large pan or Dutch Oven. Use drippings to brown onion, carrots and celery.
Add garlic and sweat for 1-2 minutes.
Toss in quartered or halved potatoes, add stock, Worcestershire sauce, red wine vinegar, and sugar. Add herbs by tying them together or pick and mince them.
Braise the Chuck Roast at 300 degrees for several hours until meat is tender.
Let the roast rest for at least 30 minutes, covered.
While the meat is resting make the gravy.
Better Than Bouillon Gravy
2
Combine all ingredients in sauce pot, except for the cornstarch and ½ cup water. Strain and return liquid to the sauce pot and bring to a boil. Slowly whisk cornstarch slurry into the boiling liquid, stirring constantly. Bring to a boil, reduce heat to low until serving.
Ingredients
Roast
3lbsChuck Roast
1Medium Yellow Onion – Medium Dice
1Large Carrot – Medium Dice
2Stalks Celery – Medium Dice
6Cloves Garlic – Minced
1lbFingerling (or Baby Red) Potatoes
1.50qtsBeef Stock, using Better than Bouillon and Water
1tbspWorcestershire Sauce
1tbspRed Wine Vinegar
1tbspBrown Sugar
23Sprigs Rosemary
34Sprigs Thyme
1lbAsparagus
⅓cupButter
⅓cupFlour
Spice Rub
1tbspSalt
1tbspPepper
1tbspChili Powder
1tbspOnion Power
1tbspGarlic Powder
1tbspDried Oregano
Better Than Bouillon Gravy
3tbspBeef Bouillon
2cupsWater
½cupWater
1Bay Leaf
¼tspChili Flake (optional)
1Small Sprig Thyme & Rosemary
1tspMinced Garlic
4tbspCorn Starch
Directions
Roast and Rub
1
Season meat with spice rub and brown on all sides of roast in large pan or Dutch Oven. Use drippings to brown onion, carrots and celery.
Add garlic and sweat for 1-2 minutes.
Toss in quartered or halved potatoes, add stock, Worcestershire sauce, red wine vinegar, and sugar. Add herbs by tying them together or pick and mince them.
Braise the Chuck Roast at 300 degrees for several hours until meat is tender.
Let the roast rest for at least 30 minutes, covered.
While the meat is resting make the gravy.
Better Than Bouillon Gravy
2
Combine all ingredients in sauce pot, except for the cornstarch and ½ cup water. Strain and return liquid to the sauce pot and bring to a boil. Slowly whisk cornstarch slurry into the boiling liquid, stirring constantly. Bring to a boil, reduce heat to low until serving.