Ingredients for Beefy Onion Roast With Gravy
- Mayonnaise
- Onion Soup
- 3-4 pound beef roast (chuck roast or similar)
- Garlic Clove
- 2 tablespoons all-purpose flour
- Beef
- Red Potatoes
- Celery Ribs
- Carrots
- White Onion
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How to Make Beefy Onion Roast With Gravy
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1/2 cup mayonnaise and 1 packet (1 ounce) dry onion soup mix.
- Peel and thinly slice 4 cloves of garlic.
- Using a sharp knife, cut several slits into the roast and insert garlic slices into the slits.
- Place the roast on a rack in a roasting pan.
- Spread the mayonnaise mixture evenly over the roast.
- Surround the roast with 1 large onion, cut into wedges, and 2 carrots, peeled and chopped.
- Roast for 45 minutes at 375°F (190°C), then reduce the oven temperature to 325°F (165°C). Continue cooking until the roast reaches an internal temperature of 150°F (65°C) for medium-rare (approximately 30-45 more minutes, depending on the size of your roast).
- To make the gravy:
- Remove the roast and vegetables from the roasting pan and set aside on a serving plate. Let the roast rest for 10-15 minutes before carving.
- Place the roasting pan on two burners over medium heat. Add 1 cup beef broth and scrape up any browned bits from the bottom of the pan. Reduce for about 10 minutes. Gradually whisk in 2 tablespoons of all-purpose flour until the gravy reaches your desired consistency. Season with salt and pepper to taste.
- Serve the sliced roast with the rich gravy and roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
98g
Carbs
10g
