Roast Beef With Gravy - cooking recipe

Ingredients

1 (2 1/2-3 lb) boneless chuck roast
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 cups onions, sliced
2 cups celery, sliced
2 cups carrots, sliced
1 pint cherry tomatoes
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 (10 ounce) can beef consomme
3 cups beef broth, divided
1/4 cup all-purpose flour, plus 2 T

Preparation

Preheat oven to 450 degrees F.
Rub roast with vegetable oil.
Sprinkle with salt and pepper.
Place roast, onion, celery, carrot and tomatoes in a roasting pan.
In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
Pour over roast.
Bake, uncovered, for 30 minutes.
Reduce heat to 350 degrees.
Cover roasting pan, and bake for 2 1/2 hours.
Carefully remove roast and vegetables from pan.
Skim excess fat from pan and reserve drippings.
Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
Add flour, whisking well.
Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
Add 1 cup broth, whisking well.
Cook for 3-4 more minutes, whisking constantly.
Add 1/2 cup broth, whisking well.
Cook for 3 minutes.
Add remaining 1/2 cup broth, whisking well.
Cook for 3-4 minutes, or until gravy is thickened.