My Beef Chuck Roast Rocks!

Who doesn't love a big beef roast?  Mmmm Mmmm!  Most cooks I know fix their roasts in a crockpot.  I used to do the same thing, but I visited my Aunt Ruth in Florida several years ago and she made the most fabulous roast on top of the stove.  I have been cooking mine stove-top ever since and I get rave reviews for my roast.  Course, you can do this in a crockpot if you want, just cook it on high for about 6 hours vs 2 to 2 1/2. 

Beef Chuck Roast

1 large beef chuck roast                                            serves 4 to 6
1/2 stick real butter
1/4 cup soy sauce
1/4 onion cut into small, thin slices
1 Tbsp. pepper
1 tsp. oregano
1 tsp. basil
Water

In deep pan on top of the stove, melt butter, add soy sauce, onion, seasonings and finally the roast.  Add enough water to just come about half way up on the roast.  Over medium heat, bring the roast to a boil and check it about every 20 to 30 minutes because you will need to add more water.  Keep the water level about the same throughout the cooking process.  Cook for 2 to 2 1/2 hours.  Once the roast is done, remove and use the broth to make gravy. 

You won't need to add any salt to this roast because the soy sauce is salty.  The real butter is the key.  Don't omit it because it is what will make your roast fall apart.

Gravy

Remove the roast from the pan to a serving platter.  To the roast drippings add 1/4 cup evaporated milk.  In a small cup, mix 1/4 c. water with 2 heaping Tbsp. cornstarch.  Pour in the cornstarch and stir with a whisk until the gravy thickens.   If it doesn't thicken enough, you can make another mixture of water/cornstarch and add a little at a time until it thickens.

Make some mashed potatoes, a little corn on the cob, and you have a fantastic meal.  Oh yes, and pour that gravy over the roast and the potatoes when you serve it.  You won't regret it!