Ingredients

• Chuck Roast
• Beef broth
• onions
• butter
• garlic
• corn starch
• salt
• pepper
• celery salt
• gravy darkener (Gravy Master or Kitchen Bouquet)

Directions

1. I got chuck roast that was already cut into “country rib” strips and the garlic i used was fresh minced in a plastic tube from the veggy section at the grocery store.

2. Chop the 3 onions (I saved half of one onion for a side dish).

3. Cut the meat into chunks that are sort of cube like. The length of cooking we will do will take care of any size differences.

4. Brown the meat on each side as best you can.

5. Stir the meat every few minutes. This might take several batches. Move the browned meat to a plate and save the drippings.

6. Add the onions and saute for a few minutes on medium heat.

7. Add the salt, pepper and celery salt.

8. Add about 2 tablespoons of fresh minced garlic.

9. ir in the browned meat and drippings. Preheat the oven to 350.

10. Add the broth and bring up to a boil. Once the broth is at a heavy boil, stir well and cover. Move to the oven for 1 hour.

11. Remove the cover and leave tips in the oven for another hour.

12. Remove from the oven and with a slotted spoon take the meat out to a holding dish and cover while you make the gravy.

13. If, like me you reduced the liquid to much, add a couple more cups of broth or however much you need to make the desired amount of gravy.

14. Bring the broth up to a boil and add the browning sauce and some cornstarch slurry. Bring back up to a boil and remove from heat.

15. Add the cooked meat back to the pot and stir in gently. Set aside for 10 minutes or so to let the gravy and meat flavors develop more.

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