About
Any old Sunday wouldn't be complete without our granny's finest dish! Southern Chuck Roast is the crème de la crème of impeccable Southern cooking. She shines through with the simplicity of a beef chuck roast baked until tender and then topped with an amazing, mushroom and beef consommé sauce that can't be beat. Granny knows best with this delicious and simply outstanding Southern Chuck Roast. Ahh, we can't wait for Sunday!
Ingredients
- 1 (2.5-3-pound) beef chuck roast, boneless
- 3 cloves garlic, peeled and halved
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large sweet onion, peeled and quartered
- 1 (10.5-ounce) can condensed beef consommé
- 2 tablespoons Worcestershire sauce
- 1 tablespoon stone-ground mustard
- 1 bay leaf
- browning sauce, such as Grace® Browning sauce, to taste
- 1 (8-ounce) carton fresh mushrooms, sliced
- 1 (12-ounce) bottle light beer, such as Heineken®
- 1 teaspoon dried thyme
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- fresh thyme sprigs, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Use a sharp knife to cut six 1-inch-long slits into the center of the chuck roast then insert 1 of the garlic clove halves into each slit.
Step 3 -In a medium bowl, add the brown sugar, the salt, and the black pepper and stir to combine.
Step 4 -Evenly rub the brown sugar mixture over the entire roast.
Step 5 -In a Dutch oven over medium heat, add the olive oil and the seasoned roast and brown on all sides.
Step 6 -Add the onions, the beef consommé, the Worcestershire sauce, the stone-ground mustard, the bay leaf, and the browning sauce to the Dutch oven and stir to combine.
Step 7 -Cover the Dutch oven and bake the roast until the meat reaches an internal temperature of 145 degrees F, about 1 hour 45 minutes-2 hours 15 minutes.
Step 8 -Transfer the cooked roast to a large serving plate and tent with foil to keep it warm.
Step 9 -Reserve the beef consommé mixture in the Dutch oven and discard the bay leaf.
Step 10 -Place the Dutch oven over medium-high heat. Add the mushrooms, the beer, and the dried thyme to the beef consommé mixture and cook, stirring constantly, until the liquid is reduced by half.
Step 11 -In a small bowl, add the cornstarch and the water and whisk until it is combined and smooth.
Step 12 -Gradually add the slurry mixture to the mushroom sauce and bring it to a boil, stirring constantly, until it is thickened, about 2 minutes.
Step 13 -Drizzle the mushroom sauce over the roast.
Step 14 -Serve the roast garnished with the fresh thyme sprigs.
