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Old-Fashioned Pot Roast with Onion Gravy
3 - 4 lb. Eye round oven roast
2 Tablespoons olive or canola oil, divided
1 Large or 2 small onions, diced
4 Cups chicken stock (I used fat free, low sodium)
2 Tablespoons all purpose flour
1 Tablespoon butter
Salt, pepper and garlic powder to taste
1. Pour one tablespoon of the oil into a pan and add the chopped onions. Saute on medium heat until the onions are lightly caramelized.
2. While the onions are cooking, pour the second tablespoon of oil into a large dutch oven or other oven-proof, lidded pot. Add the roast and sear for a few minutes on each side until a brown crust forms. Season each side liberally with salt, pepper and garlic powder.
3. Add the sauteed onions to the pot and then add enough chicken stock to cover the roast. Cover and place in a 350 degree oven for 3 hours.
4. When the roast is done, remove it from the pot and let it rest under a sheet of aluminum foil. Add the butter and flour to a small dish and mash together with a fork. Ladle in about half a cup of gravy from the pot and whisk together until the butter and flour are thoroughly incorporated. Place the pot on the stove and turn the flame up to high.
5. Add the flour mixture and whisk thoroughly. Allow the gravy to boil to cook out the raw flour flavor and thicken. You may strain the gravy or leave the onion pieces in for a more rustic sauce. Slice the roast and serve with the thickened gravy.