Ingredients
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2 tablespoons vegetable oil
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
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2 cups celery, sliced
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2 cups carrots, sliced
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1 pint cherry tomatoes
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3 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 (10 ounce) can beef consomme
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3 cups beef broth, divided
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1/4 cup all-purpose flour, plus 2 T
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2 cups onions, sliced
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1 (2 1/2-3 lb) boneless chuck roast
Instructions
- Preheat oven to 450 degrees F.
- Rub roast with vegetable oil.
- Sprinkle with salt and pepper.
- Place roast, onion, celery, carrot and tomatoes in a roasting pan.
- In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
- Pour over roast.
- Bake, uncovered, for 30 minutes.
- Reduce heat to 350 degrees.
- Cover roasting pan, and bake for 2 1/2 hours.
- Carefully remove roast and vegetables from pan.
- Skim excess fat from pan and reserve drippings.
- Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
- Add flour, whisking well.
- Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
- Add 1 cup broth, whisking well.
- Cook for 3-4 more minutes, whisking constantly.
- Add 1/2 cup broth, whisking well.
- Cook for 3 minutes.
- Add remaining 1/2 cup broth, whisking well.
- Cook for 3-4 minutes, or until gravy is thickened.