Servings: 4 servings

2½ lbs boneless beef chuck roast 2½ lbs boneless beef chuck roast
1 onion 1 onion
2 carrots 2 carrots
2 tbsp butter or margarine 2 tbsp butter or margarine
salt and pepper salt and pepper
1 tbsp molasses 1 tbsp molasses
1 tbsp vinegar 1 tbsp vinegar
1 bay leaf 1 bay leaf
6 whole peppercorn 6 whole peppercorn
5 whole allspice 5 whole allspice
1¾ cups water 1¾ cups water
 
Gravy: subheading: Gravy:
1½ cups pan juices 1½ cups pan juices
¾ cup whipping cream ¾ cup whipping cream
2-3 tbsp all-purpose flour 2 to 3 tbsp all-purpose flour

Peel onion. Cut into wedges. Peel carrots. Cut into slices.
In a pan or Dutch oven, saute onion and carrots in butter for a few minutes. Remove. Set aside. Add meat. Brown in butter on all sides. Sprinkle with salt and pepper.
Add vegetables, molasses, vinegar, spices and half of the water. Braise, covered over low heat for about 1 ½ hours, brushing with pan juices and adding more water as needed.
Remove meat and vegetables to a platter. Cover with foil. Strain pan juices into a saucepan. Add cream. Combine flour and a little water. Add to pan. Cook, stirring, until thickened. Season to taste. Slice meat. Serve with gravy.

Prep: Fairly easy. Cost: Fairly inexpensive. Prep time: 1 3/4 hours total. 1 1/2 hours braising time. Good served with: Boiled potatoes, a green salad and cranberry jam if desired.  Prep: Fairly easy. Cost: Fairly inexpensive. Prep time: 1 ¾ hours total. 1 ½ hours braising time. Good served with: Boiled potatoes, a green salad and cranberry jam if desired.