Ingredients Jump to Instructions ↓

  1. 906 g beef chuck roast

  2. 2 tbsp. vegetable oil

  3. 1/4 cup sliced green onion

  4. 3 tbsp. all purpose flour

  5. 2 cups beef broth

  6. 3 tbsp. white vinegar

  7. 1 tbsp. dark corn syrup

  8. 6 anchovy fillets, chopped

  9. 1 bay leaf

  10. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven. Add roast and brown on all sides. Remove roast to a platter. Add onions to drippings in pan and cook until tender but not browned. Add flour and cook, stirring, 1 minute. Stir in beef broth, vinegar, corn syrup, anchovies, bay leaf and pepper. Heat to a boil. Return roast to pan and reduce heat. Cover and simmer about 2 hours until roast is tender. Remove roast to a platter. Skim fat from the gravy and discard bay leaf. Serve roast with the gravy.


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