Beefy Onion Roast With Gravy Recipe

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

How to Make Beefy Onion Roast With Gravy

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together 1/2 cup mayonnaise and 1 packet (1 ounce) dry onion soup mix.
3. Peel and thinly slice 4 cloves of garlic.
4. Using a sharp knife, cut several slits into the roast and insert garlic slices into the slits.
5. Place the roast on a rack in a roasting pan.
6. Spread the mayonnaise mixture evenly over the roast.
7. Surround the roast with 1 large onion, cut into wedges, and 2 carrots, peeled and chopped.
8. 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).
9. To make the gravy:
10. 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.
11. 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.
12. Serve the sliced roast with the rich gravy and roasted vegetables.