H-T Rancher Roast

H-T Rancher Roast

Recipe by

Skip Laskody, Harris-Teeter


  • Rancher Boneless Chuck Roast
  • 1/2 Tbsp. Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups water
  • 3 Tbsp. all-purpose flour
  • 1/2 cup cold water


Season meat with salt and pepper. Place in roasting pan and brown at 450 degrees for about 30 minutes.

When meat is browned, reduce heat to 300 degrees. Cover and cook slowly until tender (3 hours). Add water as necessary.

When meat is done (160-170 degrees), remove from pan and let stand 1/2 hour before slicing.

Mix flour and cold water, stirring with wire whip until smooth. Add to drippings in pan. Remove excess fat if necessary and add water to make 2 cups of gravy. Cook until thickened.