An easy Sunday night dinner. Get this in the oven and dinner will be ready in two hours!

Ingredients

2	lb Chuck Roast
1/2	cup flour
1	salt
1	pepper
1/4	cup vegetable oil
4	cups carrots, whole
6	small potatoes

Directions

1. Preheat over to 375 degrees. Prepare carrots and potatoes.
   
   
2. Heat oil in a deep oven proof or cast iron skillet over med to med-high heat.
   
   
3. In a large bowl, stir flour and a generous amount of salt and pepper together. Coarse cracked pepper tastes great if you have it.
   
   
4. Place the roast into the flour mixture and coat it/pat it until it looks like a powdered baby's butt.
   
   
5. Place the roast in the hot skillet and don't move it. Let it sit and sear for 2-3 minutes. Then flip and sear the other side for 2-3 minutes.
   
   
6. Put carrots and potatoes in the skillet with the roast. Cover with foil and put in the oven. Cook for 15 minutes at 375, then reduce heat to 325 and cook for 1hr45min longer.
   
   
7. Remove roast and finished vegetables from pan, except the juice and let rest.
   
   
8. Put the skillet with pan juices on burner over medium high heat and add 2 cups water. Bring to a gentle boil.
   
   
9. In a small cup, and using a fork, stir together 1/4 cup flour with about 3 Tbsp water until it's a smooth watery paste. While whisking the pan juice, pour in the paste and continue to whisk and boil until you have a thick gravy.
   
   
10. Pour gravy into a gravy separator (looks like a measuring cup but the spout goes to the bottom to avoid pourin the oil on top).
    
    
11. Serve the roast with gravy and enjoy with a crisp salad on the side.
    
    

Categories

Beef, Main Dish, American, Christmas, Cocktail Party, Easter, Valentine's Day, Roast, Saute

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in selenium Very high in vitamin A High in vitamin B12 High in vitamin C High in zinc