Chuck Roast with Gravy

Roast

3 lbs Chuck Roast

1 Medium Yellow Onion – Medium Dice

1 Large Carrot – Medium Dice

2 Stalks Celery – Medium Dice

6 Cloves Garlic – Minced

1 lb Fingerling (or Baby Red) Potatoes

1.50 qts Beef Stock, using Better than Bouillon and Water

1 tbsp Worcestershire Sauce

1 tbsp Red Wine Vinegar

1 tbsp Brown Sugar

23 Sprigs Rosemary

34 Sprigs Thyme

1 lb Asparagus

⅓ cup Butter

⅓ cup Flour

Spice Rub

1 tbsp Salt

1 tbsp Pepper

1 tbsp Chili Powder

1 tbsp Onion Power

1 tbsp Garlic Powder

1 tbsp Dried Oregano

Better Than Bouillon Gravy

3 tbsp Beef Bouillon

2 cups Water

½ cup Water

1 Bay Leaf

¼ tsp Chili Flake (optional)

1 Small Sprig Thyme & Rosemary

1 tsp Minced Garlic

4 tbsp Corn Starch

Roast and Rub

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

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.

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Chuck Roast with Gravy