Porchetta and Chuck Roast with Mashed Potatoes and Gravy
Directions
- 1Cover the chuck roast with a packet of onion soup mix.
- 2Place the chuck roast in the oven at 325 degrees.
- 3Cook for 3 hours.
- 4Cut four big carrots into spears and throw them into the pan with the meat juices.
- 5Chop a whole onion and add it to the pan with the juices, burying them a bit.
- 6Return the pan to the oven for an additional hour.
- 7Boil water for mashed potatoes.
- 8Skin the Yukon Gold potatoes and put them into the boiling water on high heat.
- 9Remove the meat from the oven and take out the vegetables to be a side dish.
- 10Collect the pan drippings for the gravy base and place them on the range to simmer.
- 11Add the potato water to the gravy base.
- 12Add salt and pepper to taste to the gravy.
- 13Once the gravy starts simmering, mix cornstarch with a little water and add it to thicken.
- 14Plate the porchetta, beef roast, vegetables, mashed potatoes, and gravy.
Ingredients
- 1 piece Porchetta
- 1 piece Chuck roast
- 1 packet Onion soup mix
- 4 big Carrots
- 1 whole Onion
- Yukon Gold potatoes
- Cornstarch
- Salt
- Pepper
Equipment
OvenPotRange
Tips
- Use potato water to make the most amazing gravy.
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