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1
Preheat oven to 350 F.
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2
Pour one tablespoon of the oil into a pan over medium heat.
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3
Once hot add the chopped onions.
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4
Saute on medium heat until the onions are lightly caramelized and golden.
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5
While the onions are cooking, pour the second tablespoon of oil into a large Dutch oven or other oven-proof, lidded pot over medium-high heat.
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6
Once oil is hot and shimmering add the roast and sear for a few minutes on each side until a brown crust forms.
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7
Season each side liberally with salt, pepper and garlic powder as you go.
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8
Remove it from the heat once all sides are browned.
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9
Add the sauteed onions to the pot and then add enough chicken stock to cover the roast.
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10
Cover and place in a 350 F oven for 3 hours.
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11
When the roast is done, remove it from the pot and let it rest under a sheet of aluminum foil.
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12
Add the butter and flour to a small dish and mash together with a fork.
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13
Ladle in about half a cup of gravy from the pot and whisk together until the butter and flour are thoroughly incorporated.
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14
Place the pot on the stove and turn the flame up to high.
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15
Add the flour mixture and whisk thoroughly.
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16
Allow the gravy to boil to cook out the raw flour flavor and thicken.
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17
You may strain the gravy or leave the onion pieces in for a more rustic sauce.
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18
Slice the roast and serve with the thickened gravy.
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19
Makes approximately 9-12 servings.
