Roast Beef With Gravy

• 1 (2 1/2-3 lb) boneless chuck roast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 cups onions, sliced
• 2 cups celery, sliced
• 2 cups carrots, sliced
• 1 pint cherry tomatoes
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 (10 ounce) can beef consomme
• 3 cups beef broth, divided
• 1/4 cup all-purpose flour, plus 2 T

1. Preheat oven to 450 degrees F.
2. Rub roast with vegetable oil.
3. Sprinkle with salt and pepper.
4. Place roast, onion, celery, carrot and tomatoes in a roasting pan.
5. In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
6. Pour over roast.
7. Bake, uncovered, for 30 minutes.
8. Reduce heat to 350 degrees.
9. Cover roasting pan, and bake for 2 1/2 hours.
10. Carefully remove roast and vegetables from pan.
11. Skim excess fat from pan and reserve drippings.
12. Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
13. Add flour, whisking well.
14. Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
15. Add 1 cup broth, whisking well.
16. Cook for 3-4 more minutes, whisking constantly.
17. Add 1/2 cup broth, whisking well.
18. Cook for 3 minutes.
19. Add remaining 1/2 cup broth, whisking well.
20. Cook for 3-4 minutes, or until gravy is thickened.

chuck roast, vegetable oil, salt, fresh ground black pepper, onions, celery, carrots, tomatoes, tomato paste, worcestershire sauce, beef consomme, beef broth, flour

Taken from www.food.com/recipe/roast-beef-with-gravy-364737 (may not work)