Beef Chuck Roast

My mother would cook a roast. The house smelled wonderful. the roast was amazing. The roast and gravy she learned from my fathers mother. So this recipe was from my grandmother. Serve your roast with mashed potatoes, corn and carrots from the pot. This dinner is the quintessential home cooked meal.

Ingredients
beef chuck roast
Beef base
water
4 carrots
1 onion
2 cloves garlic
Salt and Pepper
Cornstarch/ water

Method
Brown roast in a pan on stove, season with garlic salt, and pepper. Move roast to a roast pan with a lid, use pan to make beef stock. I use better then bouillon Beef base and water. Add stock to roast pan with carrots, quartered onion and garlic cloves.
Cook at 250° for 2 hours and turn the heat up to 350° cook for up to 2 more hours until meat is falling apart, make sure you cover and check water level throughout cooking time. When meat is done transfer all liquid to a pan simmer. Add Cornstarch to water and mix until smooth. Add to liquid to thicken. Add salt and pepper to taste.