Herb Crusted Oven Roast with Sweet Onion Gravy
1 hour 55 min serves 4-6
Herb Crusted Oven Roast with Sweet Onion Gravy
Enjoy this very flavorful herb crusted roast with gravy made from it's own juices. You will never make gravy the same way again.
Ingredients:
- 1 Pre Chuck Roast pulled out of the fridge for at least 30 minutes
- ¼ c. rosemary, chopped
- ¼ c. sage, chopped
- ¼ c. thyme, chopped
- 5 cloves garlic, pressed or minced
- 1 tbsp. olive oil
- 2 tbsp. sea salt, plus extra for seasoning
- 1 tbsp. black pepper, plus extra for seasoning
- 4 yellow onions, sliced
- Optional: 2 cups root vegetables like carrots or potatoes
- 1 tsp. apple cider vinegar
- Preheat oven to 500ºF. Line a large roasting pan with parchment paper.
- Put all the herbs, seasonings, and oil into a food processor. Process until combined, but leave some of the herbs chunky.
- Place chuck roast in a roasting pan on top of sliced onions and optional veggies. Rub herb mixture all over roast.
- Bake for 15 minutes.
- Remove from oven and cover with foil.
- Reduce heat to 350 and bake another hour and 15 minutes or until internal temp is 130. Remove roast and veggies. Let rest for 10 minutes.
- Blend the juices and onions at the bottom of the pan in an immersion blender until smooth. If it’s too chunky, add a bit of water or stock to smooth. Season with salt, pepper, and vinegar.
- Slice the roast in ½ inch pieces and serve with onion gravy.
