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1 (4 pounds) boneless chuck roast 2 tablespoons vegetable oil 2 tablespoons melted butter 1 small onion, sliced 1 teaspoon thyme 1 teaspoon marjoram or oregano 1 bay leaf, crushed 1 teaspoon salt 1 teaspoon pepper 1 can beef consomme, undiluted Onions and carrots, as desired 1/4 cup all-purpose flour Brown roast in hot oil in large Dutch oven over medium-high heat for 30 minutes. Add next 7 ingredients. Cover, reduce heat and simmer 2 hours. Add carrots and onions; cover and simmer 1 hour. Remove roast and vegetables to serving platter; strain pan drippings. Pour 2 cups strained drippings back into Dutch oven. Combine 1/4 cup flour with 1/2 cup water, stir until smooth. Pour flour mixture into drippings; cook, stirring constantly, until thickened. Serve gravy with roast. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |