Posted by CHEF on 1/31/2014 to Cooking Tips

Yield: 4-6 servings

2 lb chuck roast (chunks of beef)
1 Tbsp olive oil
Salt and pepper to taste
Oregano, to taste (about 1 teaspoon)
2 lbs carrots
2 yellow onions
1 Tbsp olive oil
2 lbs potatoes
1 Tbsp parsley, chopped
2 1/2 cups cold water
1/2 cup flour

Over a hot flame, heat a 5.5 oval cast iron casserole (such as the one found here: Add 1 Tbsp of oil to the hot pan. Brown the roast in hot oil, turning so that all sides are equally browned. When turning the meat, use tongs instead of a fork and try to not tear the meat. Browning the meat consistently on each side will help keep the meat tender while cooking. Once the meat is browned, turn off the heat; season roast with salt, pepper and a touch of oregano.

Peel carrots and potatoes. Cut carrots into half lengthwise and then into thirds. If you’d like you can use baby carrots, which are already peeled and the appropriate size. Cut potatoes into eighths. Place carrots and potatoes around roast.

In a separate pan, sauté the onions in 1 Tbsp olive oil. After the onions are softened and beginning to brown. Place the onion on top of the roast. Sprinkle the chopped parsley over the roast and vegetables. Tightly cover the pan with foil and then firmly place the lid on the pan. Add 1/2 cup water to pan and roast at 375º for 75-90 minutes or until vegetables are tender and meat is tender and falling apart.

Remove roast and vegetables from pan. Any bits of onion that remain can just be whisked into the gravy. Stir 1 cup of water into the pan and bring to a boil, stirring to loosen any bits that are stuck to the bottom of the pan. In a bowl, whisk flour into remaining 1 1/2 cups water. (whisk found here: ) Slowly whisk flour mixture into boiling broth until liquid is thickened. Serve gravy over roast and vegetables.

Leftovers can be reheated the next day either in the oven or quickly in the microwave. The gravy may need to be thinned slightly with warm water when reheating.