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Roast, Rice, and Gravy in shallow bowl with green beans.
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5 from 2 votes

Roast, Rice, and Gravy

Total Time4 hours 15 minutes
Servings: 8
Author: Alex Snodgrass

Ingredients

For the Roast:

  • 3-3.5 lb. Boneless Chuck Roast
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 cup dry red wine
  • 2 cups of Beef broth plus more as needed
  • 8 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 whole head of garlic with the top sliced off to expose the cloves

For the Gravy:

  • ¼ cup beef broth
  • 3 tablespoons all-purpose flour
  • Freshly ground black pepper to taste
  • Kosher salt to taste

For Serving:

  • 2 cups prepared white rice
  • 2 tablespoons salted butter
  • Freshly ground black pepper
  • Fresh thyme or parsley leaves optional for serving

Instructions

Prepare the Roast:

  • Pat the chuck roast dry with paper towels. Season both sides with salt and pepper, rubbing it in to adhere. Sprinkle the flour over the roast and rub to evenly coat all sides.
  • Heat the olive oil in a 3.5-quart braiser or Dutch oven over medium-high heat. Add the roast and sear undisturbed until golden brown, about 4 minutes per side. Flip and brown the other side for another 3 to 4 minutes. Remove the roast from the pan and discard excess fat. Return the roast to the pan.

Braise the Roast:

  • Reduce the heat to medium and pour in the red wine, scraping up any browned bits from the bottom of the pan.
  • Add the beef broth—just enough so the liquid reaches at least halfway up the sides of the roast. The amount needed will vary depending on the size of your pot. For a 3.5-quart braiser, 2 cups of broth is typically needed.
  • Tie the rosemary and thyme together with kitchen twine to create an herb bouquet, then submerge it in the liquid. Add the bay leaves and the whole head of garlic. Bring the mixture to a steady simmer—not boiling, but a gentle, consistent simmer over medium-low heat.
  • Cover and cook until the roast is fall-apart tender, about 3.5 to 4 hours. Check the roast every hour, adding more broth if needed to keep it at least halfway submerged. I typically don’t need to add more, but it depends on how quickly your liquid reduces.

Make the Gravy:

  • Once the roast is tender, transfer it to a sheet pan and set aside.
  • Place a fine-mesh sieve over a large bowl and strain the cooking liquid, discarding the herbs and garlic. Return the strained liquid to the pot over medium heat.
  • In a small bowl, whisk together ¼ cup beef broth and 3 tablespoons flour until a thin paste forms. This will thicken your gravy.
  • While whisking, slowly pour the slurry into the pot, stirring continuously. Simmer, whisking frequently, until the gravy thickens, about 5 to 8 minutes. Taste and adjust seasoning with salt and pepper as needed. Reduce heat to low, cover, and keep warm.

Shred the Roast:

  • Using two forks, shred the roast into large chunks, discarding any fatty or tough pieces.

Assemble the Dish:

  • Add the butter to the warm, prepared rice and fluff with a fork.
  • Spoon rice into shallow bowls, top with shredded roast, and ladle generously gravy over the top. Finish with freshly cracked black pepper and fresh thyme or parsley, if desired.