“I wanted to make a roast the other day and I *hate* dry roasts so I decided to try the "braised" way. It was amazing and so juicy and tender. My husband who doesn't really like roasts at all, loved it too! It does seem like an awfully long time to cook but trust me it's worth it. And you really don't have to check on it, but 2-3 times during cooking. Just let it simmer away all day.”
READY IN:
5hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 -2 lb chuck roast
  • 1 -2 garlic clove
  • 2 -3 tablespoons oil (for browning)
  • italian seasoning (optional)
  • salt
  • pepper
  • 1 quart beef stock (I used a box of Rachel Ray's)
  • 3 tablespoons cornstarch
  • 1 cup milk

Directions

  1. Make holes in your chuck roast with the point of a sharp knife, only on one side of meat. Make sure there's plenty of spots for your garlic.
  2. Sliver garlic cloves into 3-4 pieces. Stick the garlic slivers down into the holes you made in the roast.
  3. Heat the oil in a large stockpot over medium-high heat until oil is ripply.
  4. Season roast of both sides with salt and pepper. I patted down the roast after I did this to make sure it would stick.
  5. Brown roast on both sides in oil.
  6. After roast is browned pour beef stock into the pan and scrape the bottom of the pan to get all the browned "goodies" off the bottom.
  7. Turn the heat down to a simmer and cook roast for about 5-6 hours.
  8. When it's ready, remove the roast from the pan and whisk the milk and cornstarch together until there are no lumps. Pour that into the pot and whisk together to make an amazing gravy.
  9. Now you're ready to eat!

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