Braised Roast Beef with Gravy

Ingredients

Here are the following ingredients:

• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) freshly ground black pepper
• 2 tsp (10 mL) dry mustard powder
• 2 tsp (10 mL) garlic powder
• 2 tsp (10 mL) onion powder
• 8 lb (3.5 kg) Chuck Roll
• 8 cups (2 L) prepared beef gravy

Preparation

1. Mix salt, pepper, dry mustard, garlic powder and onion powder. Portion beef into two roasts. Sprinkle spice blend over beef to coat evenly. Place roasts in hotel pan or large shallow roasting pan fitted with rack. 
2. Cook, in convection oven at 450°F (230°C), for 10 to 15 minutes or until seared and evenly browned. Reduce heat to 275°F (135°C). Cook for 2 hours or until a digital instant-read thermometer inserted sideways into the centre of the roast reads 145°F (63°C).
3. Deglaze pan with 1 cup (250 mL) water; reserve for gravy. Let the roasts rest for 45 minutes. Cover and refrigerate for at least 2 hours or overnight.
4. Carve roasts, across the grain, into ¼-inch (1 mm) thick slices. Nestle slices in a full-size hotel pan. 
5. Add gravy to a saucepan with reserved pan juices; bring to a boil. Carefully pour over beef; cover tightly.
6. Braise, in conventional oven at 325°F (160°F), for 2 hours or until fork tender. Skim excess fat from cooking liquid and discard. Cool, cover and refrigerate or hold for service.

Service

1. Add 6 oz (175 g) beef and ⅓ cup (75 mL) gravy to skillet; bring to a boil. Add a splash of water to loosen, if needed. Cover and cook until heated through.

Beef Cuts