| Prep Time | 10 min |
| Cook Time | 7 hours |
| Servings |
servings
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Ingredients
- 4 lb chuck roast (or other cut of beef roast)
- garlic salt
- Seasoned Salt
- 1/3 c water
- 4 tbsp flour or corn starch
- 2 c water
- salt
- pepper
Ingredients
|
|
Instructions
- Season roast on all sides with garlic salt and seasoned salt (or desired seasonings.) Place in a 9×13″ aluminum pan or roasting pan with the side with the most fat facing up.
- Pour 1/2 c. water in the bottom of the pan and cover tightly with foil.
- Roast in a 275* oven for 7 hours. Check roast after 4 -5 hours if possible and add a little water if there is no liquid or juices in the bottom of the pan. (about 1/4 c water should be enough.)
- Remove from oven. Let sit about 10 min before cutting. Slice against the grain.
- To make gravy, Set the pan on your stove burner. Add 1 c. water to the pan. Scrape any dried on drippings off the bottom of the pan. Turn to high. Pour flour or cornstarch into a bowl or glass measuring cup, slowly add the second cup of water, stirring to remove lumps. Pour into pan on stove. Stir with a whisk to combine. Turn to medium and simmer until thickened. (For thicker gravy, add more flour or cornstarch. For thinner gravy, add more water. If you need more gravy, add more of both by stirring together first to avoid lumps and then adding to the pan.) Salt and pepper to taste.
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