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Tuesday, November 29, 2016


2 - 3 lb. Chuck Roasts
Fresh Garlic cloves
Garlic Salt
Garlic Powder
Canola Oil (or your oil of preference to brown roast)

How to make it:

Make slits in the roast with a sharp knife
Sprinkle roast with pepper.  I like the taste of pepper on my roast and remember some will stay on the roast and some will cook off and into the drippings.  
Next, sprinkle liberally with garlic salt and garlic powder.  Again, let me remind you that not all of the the seasonings will stay on the roast but will fall off during the cooking process.  I completely cover the roast with both!
Rub the spices into the roast
I had two chuck roasts so I browned one in a cast iron skillet and the other one in the pressure cooker.  Put enough oil to cover the cooking surface.  You want the oil very hot so that it will sear the roast immediately.
Now, the darker the roast is cooked the richer your gravy will be.  I like mine almost burnt.  You have to watch it very closely. If it is a little just don't want it completely black..ha!  Turn the roast and cook it the same on the other side!
Sorry it's blurry...didn't know until I uploaded it!
Remove the roast from the the pan/pot and pour off the grease
Place both roasts into the pressure cooker and add water.  Cover with the lid and cook for 45 minutes.  (Please remember to follow directions for the pressure cooker)  If you are cooking the roast in a roasting pan, then place the roasts in the pan, add water to the pot/pan that you cooked the roast in and cook on low heat.  Use a spoon to lift the cooked bits from the bottom of the pan.  Those drippings will add all the rich flavor you want for the gravy.  Pour that over the roasts in the pan, cover with foil/lid, and bake for at least 3 hours at 350 degrees.  Resist the urge to peek. 
After 45 minutes, turn off the heat from the pressure cooker, and allow to rest, still covered, until safe to remove the lid.
This roast will literally fall apart.  
Now to make gravy.  Put about 1/2 cup flour in a jar or cup and add enough water to make the consistency of thick gravy.  If you cooked your roast in a roasting pan, pour that into a medium to large sauce pot, place on stove over medium heat.  Pour the flour mixture in slowly, whisking to avoid lumps.  You may have to make and add more if you have a lot of juice.  Continue cooking until you have the consistency that you desire for your gravy.  To speed up the process, sometimes I will take about 1/4 cup of cornstarch, put it in a cup and add enough water to make a gravy like consistency and add that at the end. It will instantly thicken to 
a gravy consistency.  
Here is the final product!
You can see a little clove of garlic peeking out on the bottom right hand corner of this picture!

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