Ingredients
1 rolled boneless beef chuck roast (6 pounds)2 tablespoons canola oilSalt and coarsely ground pepper1 large onion, coarsely chopped2 medium carrots, coarsely chopped1 celery rib, coarsely chopped2 cups water1 can (14-1/2 ounces) beef broth2 bay leavesGRAVY:1/4 cup butter, cubed1/4 cup all-purpose flour1 teaspoon lemon juice4 to 5 drops hot pepper sauce
Preparation
In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast.
