- Prep: –
- Cook Time: –
- Total: –
- Serving: –
- 3-5 lbs chuck roast or rump roast, tied if boneless
- salt and pepper
- 3 tablespoons oil, rendered beef fat, or lard
- 3 medium onions, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 1/2 cups beef stock
- 6 large carrots, quartered and cut into 2-inch lengths
- 6 small waxy potatoes, such as thin skinned red and white, peeled and quartered
- 4 turnips, peeled and quartered
- 3 medium parsnips, peeled and cut into 2-inch lengths, peeled and quartered
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 2. Add the onions and sauté until softened, about 5 minutes.
- 3. Return the beef to the Dutch oven. Add the stock, thyme and bay leaf. Cover, reduce the heat to its lowest setting, and cook slowly, in liquid that is barely simmering, turning every 30 minutes. Flat roasts will require cooking for 1 1/2 to 2 1/2 hours; round roasts will take as long as 4 hours.
- 4. About 1 hour before the meat is done, add the carrots, potatoes, turnips, if using, and parsnips to the Dutch oven. Replace the cover and continue to cook until both the meat and vegetables are tender. Remove the bay leaf.
- 5. Transfer the meat and vegetables to a platter and cover with aluminum foil to keep warm. Skim off any fat from the surface of the pan juices and discard. Mix the flour and butter in a small bowl until smooth. Whisk into the pan juices, increase the temperature to medium-high and cook, stirring constantly until thickened, about 3 minutes. Taste and adjust the seasonings as needed. Pour into a gravy boat.
- 6. Slice the meat and serve alongside the vegetables, with the gravy on the side.
- 1. Season the meat with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and brown