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Preheat the oven to 275F. Generously sprinkle chuck roast with kosher salt, black pepper and smoked paprika. Heat olive oil and butter in large pot or Dutch oven over medium-high heat. Place the halved onions in the pot. Brown onions on both sides, remove them from the heat to a large plate.
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Measure broth. Add your pot roast drippings into a measuring cup and then add in your beef broth to get 3 total cups. *If not using drippings, use ½ a cup of butter to replace the fat. Whisk ingredients. In a medium saucepan, add 3 cups of broth and drippings ( or butter ), ¼ cup of flour, and ¼ teaspoon of both salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side. Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
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Simmer the gravy ingredients: Cover the Dutch oven tightly. Simmer the mixture for about 2 ½ hours until tender. Prepare to serve the roast and gravy: Remove the roast and gravy to a heated platter for serving. If you prefer thicker gravy, add a small amount of flour blended with water.
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Season the roast on both sides with salt and pepper. Put 1 cup of water in the bottom of the crock pot and then put the roast in, cover and cook for 7-8 hours on low or 3-4 hours on high. Transfer roast to a platter. cover with foil and keep warm in the oven at 200°.
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Remove roast from pot and set aside. Cover with foil to keep warm if desired. Gravy. Use the remaining juice in the pot to make gravy. Pour the juice through a large strainer into a medium pot. Make a thickener of 1 1/2 cups whole milk and 7 Tablespoons all-purpose flour. Combine the milk and flour in a large glass and use a whisk to combine.
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Instructions. Pour the roast drippings through a fine mesh sieve to remove any solids. Transfer the drippings to a skillet and add the flour, salt, and pepper. Bring the gravy to a boil, frequently stirring until it thickens. Remove from the heat and serve while warm.
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Once butter is melted, whisk in the flour and cook for 3-5 minutes until combined and starting to bubble. Don't let the flour darken at this stage. Now pour 1 cup of the hot roast juice into the flour mixture and mix well. Pour the mixture into the crockpot with the remaining roast juice. Whisk to combine until smooth.
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Next, let the pot roast juice simmer on low heat until it thickens into a delicious gravy. To achieve the perfect simmer, it's important to use a heavy bottomed pan and keep the heat low. This will help prevent burning and ensure that the gravy thickens evenly. Stir the gravy occasionally to prevent lumps from forming.
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I've always believed that the best part of making a pot roast is the delicious juice that's left behind in the pan. For years, I've been trying to find the perfect way to use this juice to make a rich and flavorful gravy, and after countless experiments, I'm excited to share my recipe with you.. Transform your pot roast juice into.
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Cook the flour and butter mixture until it turns a golden brown color. This'll give your gravy a deeper and richer flavor. Be careful not to add too much flour, as this can make your gravy too thick and pasty. A good rule of thumb is to use 1 tablespoon of flour per 1 cup of liquid.
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Let it rest for a while until the fats will collect on the top of it, and gently remove it with a spoon. This will create a clear base juice for the gravy. Also, if there are some pieces of spice in the meat juice, make sure to filter it through before resting it. Heat up the 1 tbsp of meat fat, and add it to the juice.
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Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed.
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Pour the beef broth (drippings from your cooked pot roast) through a strainer to remove any solids. Pour the broth into a skillet. SLURRY. Remove 3 tablespoons of the broth and add to a small bowl, then whisk together with the cornstarch until well blended. This slurry will act as a thickener for the gravy.
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Cook the flour and butter mixture until it turns a golden brown color. This'll give your gravy a deeper and richer flavor. Be careful not to add too much flour, as this can make your gravy too thick and pasty. A good rule of thumb is to use 1 tablespoon of flour per 1 cup of liquid.
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Keep whisking for a few minutes until the mixture thickens and turns golden brown. Then, lower the heat and slowly pour in the pot roast juice, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook it for a few minutes until it thickens to your desired consistency.
