How to Braise A Chuck Roast & Have a Rich Gravy for Biscuits
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This recipe is in our Vol. 3 Cookbook.
Braised Chuck Roast
1 LARGE CHUCK ROAST
1 CUP FLOUR
COURSE GROUND PEPPER & KOSHER SALT
ROASTED GARLIC POWDER (BADIA BRAND)
FREEZE DRIED PARSLEY & FREEZEDRIED BASIL
FRESH ROSEMARY (OPTIONAL)
ONION (CUT INTO LARGE PIECES)
1 GARLIC CLOVE
1 STALK CELERY (CUT IN LARGE PIECES)
1 LARGE CARROT (PEELED AND CHOPPED)
2 CUPS CHICKEN STOCK
5 SHAKES WORCESTERSHIRE SAUCE
OLIVE OIL (OR CORN OIL)
1/4 CUP BUTTER WATER TO COVER
Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter. Cover with water and simmer on low for 56 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.

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