This turned out to be one of my favorite meals in a while. I know I cook a lot, and my cooking is good, but this one turned out much better than expected. At first, I was disappointed because I had cut the carrot and vegetables too small, and they got very mushy during roasting. As I was trying to separate the vegetables from the drippings to make gravy, I thought, “heck, why don’t I just blend the vegetables into the gravy”. That turned into the best mistake ever! The gravy was delicious. And for all you gluten-free people, the gravy contains zero flour. Thus, this is a gluten-free meal.
- 1T thyme
- 1T parsley flakes
- 1 t salt
- 1/2 t pepper
- 2 t onion powder
- 1 bay leaf
- 5 carrots chopped
- 2 apples sliced
- 1 c leek chopped
- 3 cloves garlic
- 1/2 onion chopped
- 2-3 lb. chuck roast
- 1 1/2 c red wine
- 1/2 t beef bouillon paste like “Better than Bouillon”
- 1/2 c water or milk (optional)
Preheat oven to 325 degrees. Prepare a roasting pan with lid by spraying with cooking spray. Place meat in the roasting pan.
Combine thyme, parsley flakes, salt, pepper, and onion powder. Rub onto the outside of the roast. Mince garlic and rub onto roast.
Place carrots, onion, apples, leeks and bay leaf around the meat.
Cover and cook for 45 minutes per pound (about 2-3 hours), or until the internal temperature is between 140 (rare) to 160(medium) or 170 for well done.
Half way through roasting add 1/2 c red wine to stock pot.
Place all the cooked vegetables and drippings into a sauce pan. Remove the bay leaf and set aside. Add 1 c red wine and beef bouillon paste. Using a hand blender, blend until smooth. Return bay leaf to pot. Bring to a simmer on medium heat. If needed, add 1/2 cup of water or milk if the gravy is too thick.
Pictured with mashed potatoes and broccoli.