Cowboy Chuck Roast With Onion Gravy Recipes

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COUNTRY CHUCK ROAST WITH ONION GRAVY

This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.

Provided by Mercy

Categories     Roast Beef

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 8



Country Chuck Roast with Onion Gravy image

Steps:

  • Rub the salt, pepper, and brown sugar into all the sides of the roast.
  • Place the meat and the whole onion into an roasting pan.
  • Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
  • Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
  • Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
  • Cover the pan if the meat looks like it is drying out.
  • Chop the onion into the gravy before serving.

Nutrition Facts : Calories 360.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 149.7, Sodium 625.6, Carbohydrate 10.2, Fiber 0.6, Sugar 2.5, Protein 48.9

4 lbs chuck roast
1 tablespoon brown sugar
salt and pepper (this is for the roast)
1 large onion, peeled and whole
5 cups water
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 12



Pot-roast beef with French onion gravy image

Steps:

  • Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
  • Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
  • Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
  • When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

1kg silverside or topside of beef with no added fat
2 tbsp olive oil
8 young carrots, tops trimmed (but leave a little, if you like)
1 celery stick, finely chopped
200ml white wine
600ml rich beef stock
2 bay leaves
500g onion
a few thyme sprigs
1 tsp butter
1 tsp light brown or light muscovado sugar
2 tsp plain flour

BEEF ROAST WITH GRAVY

I always asked Mom to fix this for special occasions just to smell the aroma of that rich gravy as it cooked. -Nancy Kreiser, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 10



Beef Roast with Gravy image

Steps:

  • Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 995mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

1 pound fresh baby carrots
1 can (4 ounces) mushroom stems and pieces, drained
1 beef rump roast or bottom round roast (3 pounds)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (12 ounces) beef gravy
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
1 envelope onion soup mix

BOTTOM ROUND ROAST WITH ONION GRAVY

This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!

Provided by Susan

Categories     Main Dish Recipes

Time 4h10m

Yield 6

Number Of Ingredients 7



Bottom Round Roast with Onion Gravy image

Steps:

  • Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
  • When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 11.3 g, Cholesterol 127 mg, Fat 22.5 g, Fiber 1.9 g, Protein 39.3 g, SaturatedFat 8.5 g, Sodium 167.5 mg, Sugar 4.7 g

6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 bay leaf
1 tablespoon white vinegar
1 tablespoon all-purpose flour
1 cup water

COWBOY CHUCK ROAST WITH ONION GRAVY

For a family pleasing dinner in cooler weather serve this yummy pot roast with mashed potatoes, your favorite veg and hot rolls.

Provided by Annacia

Categories     Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Cowboy Chuck Roast With Onion Gravy image

Steps:

  • Trim fat from beef. Season beef on all sides with salt and pepper.
  • In a 5-quart Dutch oven brown beef on all sides in hot oil.
  • Remove beef from Dutch oven and set aside.
  • In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
  • Stir in garlic; cook 1 to 2 minutes or until fragrant.
  • Place beef on onion mixture.
  • Add coffee, tomatoes, and mole sauce.
  • Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

Nutrition Facts : Calories 411.2, Fat 18.3, SaturatedFat 7, Cholesterol 158.4, Sodium 784.7, Carbohydrate 10.8, Fiber 2.3, Sugar 5.1, Protein 52.5

1 boneless beef chuck roast (2.5 to 3-lbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cooking oil
2 medium onions, cut in wedges
3 garlic cloves, minced
1 cup brewed coffee
1 (14 1/2 ounce) can diced tomatoes
1/4 cup mole, sauce (bottled)

ROAST BEEF WITH CARAMELISED ONION GRAVY

Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Provided by Sarah Cook

Categories     Lunch, Main course

Time 2h

Number Of Ingredients 10



Roast beef with caramelised onion gravy image

Steps:

  • Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  • Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  • Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you're making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
  • For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin - if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Nutrition Facts : Calories 591 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 1.2 milligram of sodium

1 tbsp black peppercorn
1 tbsp English mustard powder
1 tbsp dried thyme
1 tsp celery seeds
1 tbsp olive oil
about 2kg/4lb 8oz topside joint of beef
4 tbsp plain flour
2 beef stock cubes
3 tbsp caramelised onion chutney or marmalade
2-3 tsp Marmite

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY

This tender, savory roast practically melts in your mouth. It looks a bit complex, but the hands-free oven time makes it my go-to company recipe on a cold day. -Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 17



Country Chuck Roast with Mushroom Gravy image

Steps:

  • With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 326 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 750mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.

1 boneless beef chuck roast (2-1/2 to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
1/2 pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water

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