beef essentials: sunday dinner onion gravy roast

How To Make beef essentials: sunday dinner onion gravy roast

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  Chef’s Note: Acceptable roasts for this dish are: 7-bone pot roast, blade roast, chuck-eye roast, boneless chuck roast, shoulder pot roast, mock tender, flat-iron roast, and cross-rib roast. You could try other cuts of beef; however, you may have to vary the cooking time to achieve tender results.
• 
  Step 3
  Gather your ingredients.
• 
  Step 4
  Thinly slice the garlic.
• 
  Step 5
  Thickly slice the onions.
• 
  Step 6
  Sprinkle the roast with salt and pepper, and reserve.
• 
  Step 7
  Add the oil and butter to a large Dutch oven, or heavy-bottomed pot, over medium to medium-high heat.
• 
  Step 8
  Chef’s Note: This pot should have a tight-fitting lid.
• 
  Step 9
  Add the sliced garlic.
• 
  Step 10
  Cook until the garlic begins to turn golden, about 2 – 3 minutes.
• 
  Step 11
  Remove the garlic with a slotted spoon, and reserve.
• 
  Step 12
  Add the roast and sear to a golden brown on all sides, about 6 – 8 minutes per side.
• 
  Step 13
  Chef’s Note: By searing the roast you are permeating it with yummy garlic infused oil and butter. Oh, be still my beating heart.
• 
  Step 14
  Remove from pot and reserve.
• 
  Step 15
  Place a rack in the middle position, and preheat the oven to 275f (135c).
• 
  Step 16
  Add the onions to the pot.
• 
  Step 17
  Stir and cook until they soften, about 4 – 6 minutes.
• 
  Step 18
  Mix the vinegar, mustard, syrup, paprika, and cumin with the chicken stock.
• 
  Step 19
  Chef’s Tip: Season the liquid with a bit of salt and pepper, and optional cayenne, to taste.
• 
  Step 20
  Add the liquid to the pot with the onions.
• 
  Step 21
  Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds), that may have formed on the bottom of the pot.
• 
  Step 22
  Chef’s Note: Those fonds that form on the bottom of the pot are totally yummy flavor bits. OH YEAH.
• 
  Step 23
  Return the garlic slices, and the roast to the pot.
• 
  Step 24
  Cover and place in the preheated oven until fork tender, about 2 – 3 hours.
• 
  Step 25
  Chef’s Note: There is a fine line between tender and juicy, and dry and tough. If you keep cooking the beef after the collagen melts into the sauce, you will have a tough stringy piece of meat. So, after about 2 hours, start checking the roast, and stop cooking when it’s fork tender and juicy.
• 
  Step 26
  PLATE/PRESENT
• 
  Step 27
  Thickly slice or cut into chunks, and serve with your favorite sides… how about noodles, mashed taters, and/or rice. And don’t forget to drizzle on some of that yummy onion gravy. Enjoy.
• 
  Step 28
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!