When I was growing up, mom did a lot of baking, but this is one item that she didn't put in the oven. We lived in a warm climate, so she always used the stove top instead of the oven for cooking roasts, which had to cook a long time. "I don't want the oven on for several hours," she would say. "It heats up the kitchen too much." And so we have a roast cooked on the stove top.
- 1 Large Chuck Roast, Boneless Preferred
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Dried, Minced Onion
- Salt and Pepper
- 3 Bay Leaves
- Beef Broth or Water (optional)
Directions
Pat roast dry with paper towel. Heat a large, deep skillet on high. Reduce heat to medium high and add roast (no oil needed) and brown 1-2 minutes. Brown second side 1-2 minutes. Turn heat to lowest setting. Drizzle Worcestershire Sauce over roast. Season with onion, salt and pepper. Place 3 bay leaves on roast. Cover and cook on low (3-4 hours) until roast falls apart.
Gravy
Remove roast from pan. Skim off all but 1 tablespoon of fat. Heat on medium. In a shaker, combine 1 Cup Water with 2 Tablespoons Flour. Shake until blended well. Add to skillet, stirring constantly until thickened to desired consistency. Salt and pepper to taste.
Notes
Check the roast often to see if it is drying out. Chuck roasts vary greatly in the amount of fat and water they render during cooking. If needed, add water or beef broth. If your gravy becomes lumpy, use a wire whip or immersion blender to smooth out the lumps.
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