Slow-Cooked Chuck Roast With Mushroom Gravy

Ingredients

• 1.5 kg (3.3 lbs) chuck roast
• 2 large onions, sliced
• 4 cloves garlic, minced
• 500 g (17.6 oz) mushrooms, sliced
• 2 cups beef broth
• 2 tbsp olive oil
• 2 tbsp flour
• Salt and pepper to taste

Instructions

1. Preheat your oven to 150°C (300°F).
2. Season the chuck roast with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
4. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
5. In the same pot, add the sliced onions and cook until they are soft and translucent, about 5 minutes.
6. Add the minced garlic and cook for another minute.
7. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
8. Sprinkle the flour over the mushroom mixture and stir well to combine.
9. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
10. Return the chuck roast to the pot, cover with a lid, and transfer to the preheated oven.
11. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
12. Remove the pot from the oven and let the roast rest for 10 minutes before slicing.
13. Serve the chuck roast with the mushroom gravy spooned over the top.

Tip

Side Dish Suggestion

Mashed Potatoes