Sherry's Pot Roast and Gravy
By
Sherry Wilkins
@lioness92962
1
I'm not sure where I got this recipe. I have made it for over 30 years and it is a family favorite. If you like lots of gravy, this recipe has you covered. It is an easy recipe to make for company and can easily be adjusted to your tastes.
Ingredients
- 3-4 lb
- chuck roast
- 3 Tbsp
- vegetable oil
- 1/4 c
- all purpose flour
- 1 large
- onion
- 4-5
- 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
How to Make Sherry's Pot Roast and Gravy
- 1Cut onion into large chunks.
- 2Coat roast with flour.
- 3Heat oil in large pan.
Add roast and onion to oil. Brown roast on all sides. - 4Cover roast with water and add 4 bullion cubes.
Simmer on low for 3-4 hours or longer. - 5Remove roast from pan.
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. - 6Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve.
This gravy is excellent on mashed potatoes.
