Roast, Chuck, Braised - Master Cookbook Recipe # 71

Name: Roast, Chuck, Braised - Master Cookbook Recipe # 71
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 large chuck roast; Kosher salt and coarse ground pepper; Flour (for dredging); Olive or corn oil; Badia brand roasted garlic powder; 2 tsp dried parsley; 2 tsp dried basil; 1 tsp fresh rosemary (diced) or ground rosemary; 1 onion, cut into large pieces; 1 garlic clove; 1 stalk celery, cut into large pieces; 1 large carrot, peeled and chopped; 5 shakes Worcestershire sauce; 1/4 cup salted butter; 1/4 cup all-purpose flour; 1/4 cup salted butter; 3 cups strained cooking stock

A fork-tender Sunday classic with a rich, scratch-made gravy.

This is recipe #71 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 6 hrs Total time: 6 hrs 15 min Set at room temperature: 1 hr

Cook mode Prevent screen from turning off

Ingredients

The Roast & Sear:
1 large chuck roast
Kosher salt and coarse ground pepper
Flour (for dredging)
Olive or corn oil
The Braising Aromatics:
Badia brand roasted garlic powder
2 tsp dried parsley
2 tsp dried basil
1 tsp fresh rosemary (diced) or ground rosemary
1 onion, cut into large pieces
1 garlic clove
1 stalk celery, cut into large pieces
1 large carrot, peeled and chopped
5 shakes Worcestershire sauce
1/4 cup salted butter
The Gravy:
1/4 cup all-purpose flour
1/4 cup salted butter
3 cups strained cooking stock

Instructions

Tempering: Set the roast out at room temperature for 1 hour before cooking.
Season & Sear: Season the roast with salt and pepper on both sides. Dredge lightly with flour. In a preheated skillet or braiser with oil, brown the meat thoroughly on all sides.
Braise: Add the garlic powder, parsley, basil, rosemary, onion, garlic, celery, carrots, Worcestershire sauce, and butter to the pot. Add enough water to cover the roast and simmer on low for 5 to 6 hours. The roast is ready when it is tender enough to pull apart with a fork.
Strain: Remove the tender meat from the pot and strain the cooking liquid to use for your gravy.
Make the Roux: In a separate pan, melt 1/4 cup butter and whisk in 1/4 cup flour. Cook, stirring constantly, until the mixture (the roux) is a nice golden brown.
Thicken the Gravy: Gradually whisk in 3 cups of your strained stock. Cook over medium heat until the mixture thickens into a silky gravy.
Serve: Slice or pull the roast and serve generously topped with the hot gravy.

Notes

Tammy’s Tip: For even deeper flavor, heat your dry spices in your braiser for a minute before you start the recipe, then set them aside. Toasting them like this really enhances their aroma!