Ingredients

  • 3 lbs. chuck roast
  • 1 cup flour
  • 2-3 bay leaves
  • 8-12 whole cloves
  • 2-3 medium onions, sliced very thin
  • salt and pepper to taste
  • ¼+ cup red wine vinegar
  • cooked potatoes

Directions

1. Brown the roast in olive oil slowly and completely in a large skillet. Transfer to a stew pot, cover meat with salted water, and simmer for about 2 hours, until meat is tender and about 2 cups of liquid are left.

2. Gravy: Brown flour in oil carefully, then add liquid from meat. Add bay leaves, cloves and onion, add salt, pepper and vinegar to taste, then reduce for 1/2 hour, adding water if necessary. Return meat to sauce, and serve with boiled potatoes.

Categories
Baked Goods, Beef, Holiday
MacGourmet downloadRoast with Sour Gravy. To import, drag image to your MacGourmet recipe box.

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