Braised Roast Beef

 Serves: 12    |     Prep: 15 min     |     Cook: 3 hr 15 min     |     Ready: 3 hr 30 min


4 lb. chuck roast or rolled rump roast
1 T. oil
1 T. freshly cracked pepper
3 1/4 c. water
2 T. instant beef bouillon or 6 beef
     bouillon cubes
3/4 c. cold water
1/3 c. flour


Judy Walker is one of my life long best friends. We share 50 plus years of history growing up and we are still crazy as ever. We both love this recipe and had lost it for several years. One day it popped up right under our noses where it had been all along. If you like old school pot roast with hardy gravy, believe me it doesn’t get any better than this.


Sear beef roast in oil in Dutch oven over medium to low heat until brown; sprinkle with pepper. Add 3 1/4 cups water and the instant bouillon. Heat to boiling; reduce heat. Cover; simmer on top of range or cook in 325 degree oven until tender, about 3 hours.

Remove beef to warm platter. Skim off excess fat in pot and reserve 3 cups of broth/drippings in Dutch oven. Shake 3/4 cup cold water and the flour in tightly covered container. Add about 1/4 cup warm broth into container and shake again vigorously. Stir/whisk gradually into broth and heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve gravy with beef.

*To serve au jus, do not thicken beef broth.