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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling. Ingredients:
1 (4 lb) chuck roast |
1 tablespoon vegetable oil |
3/4 cup chopped onion |
3 tablespoons brown sugar |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1/8 teaspoon ground allspice |
1 bay leaf |
1 cup water |
2/3 cup red wine vinegar |
1/2 cup water |
1/2 cup all-purpose flour |
Directions:
1. Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
2. Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.
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