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RECIPE
16 INGREDIENTS10 STEPS2HR 10MIN

Fork Tender Chuck Roast in Gravy

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This Fork Tender Chuck Roast in Gravy is so tender, it'll pull part with your fork. It's absolutely delicious and you'll have dinner on the table in just a couple of hours. The perfect Sunday dinner.

2HR 10MIN

Total Time
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 lb
Boneless Chuck Roast , room temperature
2 Tbsp
1
Onion , sliced
2
Carrots , peeled, sliced
2 1/2 cups
Beef Broth
1/3 cup
Balsamic Vinegar
2 1/2 Tbsp
Salted Butter , room temperature
1/4 cup
Water
1 1/2 cups
Mushrooms , sliced
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
915
FAT
53.3 g
PROTEIN
72.2 g
CARBS
37.0 g

Directions

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Step 1
Preheat oven to 425 degrees F (218 degrees C).
Step 2
Into a mixing bowl, add All-Purpose Flour (1 cup), Kosher Salt (1 teaspoon), Ground Black Pepper (1 1/2 teaspoon), and Dried Oregano (1 teaspoon). Whisk together.
Step 3
Coat the Boneless Chuck Roast (3 pound) in the flour mixture.
Step 4
Into a pot over medium heat, add Butter (2 tablespoon). Once melted, add the chuck roast. Cook for 3-4 minutes.
Step 5
Flip the chuck roast and cook for an additional 3-4 minutes. Sear the edges.
Step 6
Add Onion (1), Carrot (2), Beef Broth (2 1/2 cup), Balsamic Vinegar (1/3 cup), and Sage Leaves (4). Mix, then bring to a boil.
Step 7
Cover the pot. Bake for 1 hour and 45 minutes.
Step 8
Return the pot to the stove and bring to a boil. In a small bowl, mix Salted Butter (2 1/2 tablespoon) and All-Purpose Flour (2 tablespoon), then add to the pot. Add Water (1/4 cup). Whisk to combine.
Step 9
Add Mushroom (1 1/2 cup). Turn heat to low and let simmer for 10 minutes. Season with Salt and Pepper (to taste).
Step 10
Serve warm with sides of choice. I served mine with spinach and mashed potatoes!

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Nutrition Per Serving
Calories
915
% Daily Value*
Fat
53.3 g
68%
Saturated Fat
25.8 g
129%
Trans Fat
2.6 g
--
Cholesterol
269.9 mg
90%
Carbohydrates
37.0 g
13%
Fiber
3.3 g
12%
Sugars
7.1 g
--
Protein
72.2 g
144%
Sodium
1548.6 mg
67%
Vitamin D
0.5 µg
2%
Calcium
113.5 mg
9%
Iron
9.5 mg
53%
Potassium
1578.5 mg
34%
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