If you can’t find a chuck roast, keep an eye out for anything that is fairly low in fat, with an even distribution throughout the meat of what fat is there.
Tip: If you’d like to make a lower fat gravy, skip the gravy step and try this instead: Heat low-sodium beef broth to a simmer. Add some of the veggies from the roast and puree with a stick blender. Adjust liquid and veggie proportion until you get the consistency you prefer. If you choose to use a regular blender, keep in mind that blending hot liquids can be dangerous, so a puree first, heat second approach would be safer.
Ingredients
- 2 lbs. boneless beef chuck roast, trimmed
- 1 Tbsp. canola oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4½ cup water, divided
- 2 bay leaves
- 1 tsp. pepper
- 6 med. potatoes, quartered
- 1 lb. carrots, sliced
- 5 stalks celery, sliced
- 3 Tbsp. flour
Directions
- In a large, heavy-bottomed pot with a lid, heat the oil on medium high. Add the meat and brown both sides so a crispy crust forms (5-8 minutes per side).
- Transfer the beef to a plate; keep warm. Reduce the heat to medium low and add the onion and garlic. Cook until the onion is translucent (3 minutes).
- Add 2 cups of water and cook, scraping up browned bits from the bottom of the pan. Return the beef to the pot, add the bay leaves and pepper, then cover and cook on low 1 hour, turning halfway through.
- Add the potatoes on top of the meat and 2 more cups of water. Cover and simmer 10 minutes. Add the carrots and celery, cover, and simmer until a fork can easily pierce a potato (15 minutes).
- Remove the bay leaves and discard. Remove the meat and vegetables to a serving platter and keep warm while preparing gravy.
- In a small bowl, combine the flour with the remaining ½ cup of cold water until blended. Whisk into remaining liquid in the pot. Cook, stirring constantly until thickened (3 minutes). Serve with the meat and vegetables.
Nutrition Facts
8 servings per container
Serving Size 508 g
| Amount per serving | ||
|---|---|---|
| Calories | 465 | |
| % Daily Value* | ||
| Total Fat 23g | 30% | |
| Saturated Fat 8.5g | 44% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 10g | ||
| Cholesterol 101mg | 34% | |
| Sodium 145mg | 6% | |
| Total Carbohydrate 38g | 14% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 27g | ||
| Protein 26g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 76.7mg | 6% | |
| Iron 3.7mg | 20% | |
| Potassium 1285mg | 25% | |
| Vitamin A 479.6mcg | 50% | |
| Vitamin C 36.9mg | 40% | |
| Vitamin E 1.2mg | 8% | |
| Vitamin K 21.6mcg | 20% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.3mg | 20% | |
| Niacin 10.5mg | 70% | |
| Vitamin B6 1.1mg | 60% | |
| Folate 66.4mcg | 17% | |
| Vitamin B12 2mcg | 80% | |
| Biotin 0.7mcg | 2% | |
| Chloride 3.4mg | 0% | |
| Pantothenate 1.4mg | 25% | |
| Phosphorus 319.6mg | 25% | |
| Iodine 0.3mcg | 0% | |
| Magnesium 71.9mg | 15% | |
| Zinc 5.9mg | 50% | |
| Selenium 24.6mcg | 45% | |
| Copper 0.3mg | 35% | |
| Manganese 0.5mg | 20% | |
| Chromium 0.4mcg | 0% | |
| Molybdenum 4.8mcg | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Potatoes, Water, Beef, Carrots, Celery, Onion, Enriched All Purpose Flour (unbleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola Oil, Garlic, Black Pepper, Bay Leaf.
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