Braised Beef Chuck Roast With Pan Gravy

Ingredients

• 5-6 lbs fresh beef chuck roast
• Water, enough to cover meat
• Salt and pepper to taste
• 1 onion, optional
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 tbsp water

Method

1. 1 Place beef in a large pot with enough water to cover. Set over slow fire and stew for 1 hour.
2. 2 Add salt, pepper, and onion if using. Continue stewing until meat is tender, allowing most water to evaporate.
3. 3 Remove meat and set aside. Pour gravy into a bowl and skim off excess fat.
4. 4 Melt butter in the pot. Dredge meat in flour and return to pot to brown on all sides, turning often.
5. 5 Stir flour into the skimmed gravy, wetting with a little water. Pour over meat and boil 10-15 minutes until thickened.