Roast One Serve Two Baked Beef Roast
- One 4-pound boneless beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups sliced onions
- One 14.5 can beef broth, divided
- 1 cup water, divided
- 1 Tbsp. Clabber Girl Cornstarch
Heat oven to 350 degrees F. Combine salt, pepper, garlic powder, thyme and paprika in a small bowl; set aside. Place onion slices, 1/2 cup beef broth and 1/2 cup water in the bottom of a roasting pan. Rub spice mixture onto sides and top of roast. Place seasoned roast on top of onions. Cover and bake for 2 hours. Uncover and cook 30 minutes until roast is browned and internal temperature reaches 145 degrees F. for medium-rare. Remove meat from roaster and let it rest, covered loosely with foil. Reserve 1/2 of roast for Second Helping Stew. Slice and serve remaining meat with prepared onion gravy.
To make onion gravy:
Remove onions and dripping from roaster and place in saucepan over medium heat. Add remaining beef broth and water to deglaze roaster. Dissolve 1 tablespoon Clabber Girl Cornstarch into beef broth mixture. Add combined beef broth, water and cornstarch mixture to saucepan. Cook over medium heat until thickened. Add salt and pepper to taste.