Not only do I like the taste of a good roast, I love the aroma wafting through my kitchen. It’s soul satisfying. I simmered this roast on the top of the stove but you can cook it on the oven on low temperature and get the same results.
1 (approx. 3 lb) boneless beef roast
1 large sweet onion
1 1/ 4 cups water or stock
bay leaf
approx. 1/4 cup flour divided
Season roast with 4-1-1 and dredge in flour.
Heat a heavy large pan or dutch oven. Cover the bottom with olive oil. Add the roast and sear on all sides until nicely browned.
Remove the roast from the pan. Add more olive oil if needed and cook onions until soft. Add remaining flour to pan and cook until flour starts to turn brown. Add cooking liquid and stir well until it begins to thicken. You want the gravy to be a little on the thick side because it will thin out during cooking.
Add the seared roast back to the gravy and baste well.
Cover with a tight fitting lid. If you don’t have one, place a piece of aluminum foil over pan and then place top on. Simmer on stove top for about 2 1/2 hours until the meat is fork tender.
Be sure to serve plenty of that good onion gravy with this tender beef roast. It’s delicious over Basmati rice.
You might also enjoy:
Braised Beef Brisket
Terri Barnett Harden says
Sounds good, but what is 4 1 1 seasoning?
Jackie Garvin says
Terri,
It’s my blend of 4 parts kosher salt/ 1 part ground black pepper/ 1 part garlic powder (not garlic salt)
Michele says
Sounds super yummy, Jackie! I really love a good braised roast and haven’t had one for a long time! And I’ll definitely make up a batch of your 4-1-1 seasoning today! Thanks 🙂
Jackie Garvin says
Michele,
I keep the 4-1-1 seasoning on my work space and use it ALL the time. I use it on every type of protein except dairy, eggs and seafood. it’s also the best seasoning for roasting vegetables. Thank you so much for reading and commenting!
Linda at Pink Elephants says
I’m a sucker for tender roast. I always go for Chuck and cook it in Grandma’s magic pot, a very old hammered-metal Dutch oven that’s perfect for stovetop. The pot has never, ever ruined a roast!
Love your blog, Jackie!
Jackie Garvin says
Linda,
I bet you treasure that magic pot! I know I sure would. Thank you so much for reading and commenting!
Sandra Johnson Davis says
I have the roast and I can’t wait to use this stove top cooking recipe!
Jackie Garvin says
Sandra,
I hope it turns out for you! I like braising on top of the stove this time of year. It doesn’t heat up the kitchen as much as having the oven turned on. Of course, with your perfect weather, that might not be an issue for you!
Sandra Johnson Davis says
Amen on the stove top cooking this time of year. It’s hot here right now to us and also we dont have AC, most of us don’t living right here near the ocean… I like this recipe because it’s simple and not many ingredients!! yay! I will cook this tonite when I get home from work, that is if I get to leave on time tonite. This east coast weather is hard on the flying public and it’s my job to help them get home as quickly and seamless as possible.
Jackie Garvin says
Sandra,
I can only imagine how stressful things must be for you dealing with all the weather related stuff. I hope things get straightened out soon. Take care.
Sandra Johnson Davis says
Thanks, you all take care to.
may says
could you tell me what type of “beef” i need when i go to grocery store. i always get confused and i want a tender piece of beef and you write about.
Jackie Garvin says
May,
I use chuck roasts. Sometimes they are packaged as California roasts.
Thanks for stopping by! 🙂
Kathie says
The hubby made this last night but used pork roast instead of beef. It was awesome!
Jackie Garvin says
Kathie,
I’ve use this same method for pork roasts, too. So glad you found something you like! 🙂
Zak says
Used pork chops and it was so beautiful, almost a sin to eat. The meat was so tender it literally fell off the fork. I improvised the 4-1-1 though, added more garlic powder since were garlic fans here and don’t have vampire problems either :D.. Served it up to my Yankee family (I’m from Texas) with some fried okra, mashed potatoes (all fresh) and a side of my all time favorite,,,butter beans 😛 with corn bread for swabbing. Not to hard to teach a yankee to eat southern cuisine when ya come around the corner and everyone is sitting down, napkins tucked in with forks in hand lol :). Some of my fondest memories of growing up in Arkansas after the divorce was waking up in the morning to the smell of Grandma cooking away in the kitchen , getting everything put together for supper. If you happen to have some deer steak recipes along with the onion &/or mushroom gravy, please post it :P. I’m sold on these recipes, easy to make, very few ingredients, tastes great, even the ltl kids ate everything, which is a miracle since they’re so finicky.
Jackie Garvin says
Zak!! What a great comment. I can picture your family sitting at the table with you. Thank you for letting us be a part of your family dinner.
I don’t have any venison recipes but I can pass along a tip. Marinate the meat, any game meat, in buttermilk overnight to eliminate the gamey flavor. The same is true for catfish which can have a muddy flavor that buttermilk will eliminate. Catfish fillet only needs 30 minutes to an hour in the marinade.
I wish you the best for you and your family. Hope to hear from you again.