Tender and peppery stove-top chuck roast and gravy, with garlic, cardemon, and soy sauce
varies, depending on size of roast
2-4 pounds of chuck roast*
1-2 teaspoons ground cardamom**
2-4 teaspoons garlic powder
2-4 teaspoons coarse ground black pepper
1/2 cup soy sauce, divided
1. Press ground cardamom, garlic powder, and coarse ground pepper generously into each side of chuck roast.
2. Pour soy sauce over each side. (You can leave roast to marinate in refrigerator for a while if you wish; it will taste good either way though.)
3. Using a medium-large sized stock pot (depending on the size of your roast), put 1/2 inch water in pan and then put in your marinated roast.
4. Cover and heat on medium-medium low heat until boiling (may take a while to boil) and then simmer slowly for about 4 more hours. When roast is done, thicken the juices left in the pan to make a very tasty gravy***.
*This recipe can be used for other roasts besides chuck, but chuck roasts seem to be the most tender, and will practically fall apart when done.
**Cardamom is one of my favorite spices, but it is expensive! You can leave it out if you wish, and the chuck roast will still be delicious!
***To make gravy, mix about 1/2 cup milk with about 1/4 cup flour, removing lumps. Whisk into juices left in pan (after removing meat) and boil for a couple minutes or until thickened. Add salt if needed.
See also: My recipe for Slow-Cooked Herbed Beef and Potatoes
This is our favorite roast beef recipe! It is so good. The meat is so tender, it falls apart. The gravy is super-tasty, and I love how easy it all is to make! The meat can be marinated overnight, meaning that all you have to do in the morning is put it on the stove top.
I think this recipe is as easy as a crock pot roast, only tastier! When the roast is done, you simply add thickener to the leftover juice, and you have a wonderful gravy. I love this recipe; it's one of my mom's staple recipes, along with some mashed potatoes. Definitely 10/10!!
|Average vote based on 8 reviews.|