As a new bride I had troubles getting recipes to turn out, until I found a magazine at the grocery store that teaches beginning cooks how to cook. The recipe was easy to follow and I cooked my first Fork-tender roast that became our FAMILY FAVORITE BEEF ROAST. In time, I added oven-roasted vegetables and learned from Mom how to make delicious gravy — and with THIS Recipe, I transformed from a Beginning Cook to a Great Cook!
804 per serving
- 2-1/2 pounds beef chuck roast, Boneless or bone-in
- 8 ounces portobello or crimini mushrooms, Clean and cut in half
- 1 Large vidalia or yellow onion, Sliced into thin onion rings
- 1 pounds Medium red skin potatoes, Skin on and cut in quarters
- 1 pounds fresh carrots, Cut in 4 inch pieces
- sea salt and pepper to taste
- 1 tablespoons dried thyme
- 2 Beef bouillon cubes
Heat oven to broil 450 and brown meat in broiler pan on both sides five minutes only
remove meat from oven and reduce heat to 350 on bake setting. Set meat aside. Prepare vegetables by cleaning, skinning, and slicing as directed above.
In this recipe, the meat and vegetables roast together in tightly wrapped foil,, so Now Line the broiler pan or roasting pan with heavy duty aluminum foil. Place potatoes, mushrooms and carrots on a bottom layer in the foil -lined pan. As you layer everything, season to taste with salt, pepper and thyme. Next, place the beef roast on top of the vegetables, and place the sliced onions on top of the beef. Finally, Tightly close up the foil packet, enwrapping everything so no juices escape during roasting.
Place roasting pan with foil wrapped vegetables and meat in oven at 350 for three hours. At 2 1/2 hours you may check the meat for tenderness. if the Fork does not pull out easily, then rewrap the foil packet tightly and continue cooking in oven for another 30 minutes. If your retains heat well, you may lower the temperature oven for the last 30 minutes so the meat will cook in its own juices slowly.
When Meat is fork tender, remove the meat and vegetables from the oven to a serving platter and keep it warm. pour the pan drippings, juice and caramelized roasted onions into a separate saucepan. Add 2 Beef bouillon cubes to the saucepan, and bring the beef drippings and juices to a slow simmer while the bouillon cubes dissolve.
To make gravy: mix 1 cup water and two or three level tablespoons flour together in a bowl. Next, add the flour -water mixture to the simmering beef juice broth in the saucepan. stir slowly on LOW Stove burner until the broth mixture thickens to a gravy consistency. TASTE, AND CORRECT SEASONING TO SUIT YOUR TASTE. REMEMBER TO TASTE AS YOU GO ALONG.. THAT'S HOW A BEGINNER COOK BECOMES A "GREAT COOK !"