- 1/4 cup all-purpose flour, divided
- 2 teaspoons salt
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 (4- to 5-pound) boneless chuck roast
- 3 tablespoons vegetable oil
- 21 whole cloves
- 3 medium onions
- 1 (14 1/2-ounce) can beef broth, divided
- 1 (3-inch) cinnamon stick
- Garnish: fresh cilantro sprig
How to Make It
Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.
Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.
Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.