Post
 Posted By: Semigourmet 
Jul 1  # 1 of 1
This is my mothers recipe I have changed very little about it.



Servings 6




Ingredients

3-5 pound chuck, or what ever roast you prefer to cook
3 tablespoons kitchen bouquet (3-4 tablespoons is an approximation), plus extra for gravy
3 tablespoons (approx) garlic powder
3 tablespoons (approx) onion powder
3 tablespoons (approx) ground black pepper
2 teaspoons beef base
Salt if desired to taste. (don?t add too many other spices)




Directions

1. Preheat oven to 325 F. Put skillet or roaster over medium to medium high heat; let heat until hot. Rub top of roast down with kitchen bouquet, sprinkle with seasonings. Add about a ½ to 1 cup of water to skillet or roaster pan just enough to slightly cover the bottom. (it keeps the meat from sticking) then add the roast (seasoned side down) and repeat process on unseasoned side. Sear bottom side of roast before turning. Add more water for other side of roast, and repeat process.

2. When roast has been seared on both sides place roaster in oven with a little beef broth in bottom to help steam the roast as it cooks. When roast is done to your preference. (Rare roast 30-35 minutes per pound until internal temperature is 145 degrees, for Medium roast 35-40 minutes per pound until internal temperature is 160 degrees.) Remove from oven, and let rest 10 minutes before slicing.

3. for gravy. Put roaster back on stovetop, or transfer liquid from roaster or crock pot to a saucepan. Add 2 cups water (enough to make about 4 to 5 cups liquid), about 1 tablespoon kitchen bouquet, the beef base, and season to taste with garlic powder onion powder salt and pepper. In a glass mix ¼ cup cornstarch, stirring constantly slowly add cold tap water until it is liquid. Set aside. Bring the gravy ingredients in raster, or saucepan to a boil. Stir cornstarch mixture again. Stirring constantly drizzle cornstarch mixture into gravy mixture about a couple tablespoons at a time, waiting to see how much it thickens each time. When it is the desired consistency for you then remove it from the heat.

4. Leftovers make wonderful beef and noodles for a second meal. Or beef and vegetable soup.




Notes For the beef and noodles, I use the leftover gravy, and the meat. and make my own noodles.