Sherry's Pot Roast and Gravy

Name: Sherry's Pot Roast and Gravy
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
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

By Sherry Wilkins
@lioness92962

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

4 Hr

Method:

Stove Top

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
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How to Make Sherry's Pot Roast and Gravy

Step-by-Step

Cut onion into large chunks.
Coat roast with flour.
Heat oil in large pan.
Add roast and onion to oil. Brown roast on all sides.
Cover roast with water and add 4 bullion cubes.
Simmer on low for 3-4 hours or longer.
Remove 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.
Cut meat into serving size pieces and place into serving dish.Pour gravy on top and serve.
This gravy is excellent on mashed potatoes.