Sherry's Pot Roast and Gravy
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- 3-4 lb
- chuck roast
- 3 Tbsp
- vegetable oil
- 1/4 c
- all purpose flour
- 1 large
- beef bouillon, cubes
- water to cover
- 1/4-1/13 c
- corn starch (depending on how much water used to cover roast)
- salt and pepper to taste
Add roast and onion to oil. Brown roast on all sides.
Simmer on low for 3-4 hours or longer.
Taste liquid. If flavor tastes a little weak, crush 5th bullion cube and add to liquid.
Make a slurry by placing corn starch in small bowl and dissolving in COLD water (corn starch will not dissolve in hot water).
Bring liquid to a boil and add slurry a little at a time until disired thickness is achieved.
Add salt and pepper to taste.
This gravy is excellent on mashed potatoes.