Chuck Wagon Pot Roast

Oxmoor House
6 to 8 servings


+ Add To Shopping List
1 (2- to 3-pound) boneless chuck roast
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup bacon drippings
1 large onion, sliced and separated into rings
1 1/2 cups beef broth
1/2 cup coffee
3 carrots, scraped and cut into 2-inch pieces
2 large potatoes, peeled and quartered
1 1/2 teaspoons salt, divided
2 cups water
1/4 cup all-purpose flour


Sprinkle roast with pepper; dredge in 1/4 cup flour. Brown roast on all sides in hot bacon drippings in a large Dutch oven. Place onion rings over roast; add beef broth and coffee. Cover and simmer 1 1/2 hours or until meat is tender.

Add carrots, potatoes, and 1 teaspoon salt. Cover and simmer an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving dish, reserving cooking liquid in Dutch oven.

Combine 2 cups water, 1/4 cup flour, and remaining 1/2 teaspoon salt; blend until smooth. Stir flour mixture into reserved cooking liquid. Cook, stirring constantly using a wire whisk, until smooth and thickened. Serve gravy with roast and vegetables.

Created date

February 2010