Roast Beef

[Roxy15]

Roast Beef:

 

1 Chuck Roast

Onions, Sliced

Garlic

1 Container Sliced Fresh Mushrooms

1 Pkg. Baby Carrots

Potatoes

All-Purpose Flour

2 or 3 Cans Beef Broth

Kitchen Bouquet

Christopher Ranch Garlic In A Jar

Garlic Salt/Pepper Or Cajun Spice & Blackening Rub

Vegetable Oil Or Olive Oil

 

Preheat oven to 220 degrees.

 

Cover the Chuck Roast with flour and lightly brown in a skillet using Vegetable Oil Or Olive Oil.

 

Take roast out of skillet once it is lightly browned.

 

Put Christopher Ranch Garlic In A Jar all over the roast; including the sides.

 

Sprinkle Cajun Spice & Blackening Rub all over the roast-(don’t be skimpy) and some Black Pepper

***Or Use Garlic Salt & Pepper

 

Put onions, garlic, sliced fresh mushrooms, carrots and potatoes on the bottom of roasting pan.

 

Pour cans of beef broth over the vegetables.

 

Put roasting rack in roaster and put the Chuck Roast on rack.

 

Bake at 220 degrees all day.

 

***I have it in the oven by 8:30 a.m. but we don't eat tell at least 8 at night..so just keep an eye on it and adapt the temperature if you need to. I like to keep it at 220 degrees because it makes the roast very tender.

 

 

Roast Beef Gravy:

 

Melt 1/2 cup butter; add 1/2 cup flour; stir using a whisk.

 

Add roast beef broth and keep whisking until smooth.

 

***Add a little milk and kitchen bouquet if necessary.

 

***If you are making mashed potatoes, cook the potatoes separately or they will brown.

 

Mashed Potatoes:

 

Boil potatoes, drain.

 

Put in mixing bowl and add butter, salt, pepper and Whipping Cream

 

***Whipping Cream is better than using milk.

 

Mix till smooth.