Carina’s Beef & Gravy

I use 1 large chuck roast for every 8-10 servings. The recipe can be prepared in a couple of different ways.

1. Slow cooker: For 1 chuck roast, pour 1 can of gravy on the bottom, add the chuck roast, then pour the other can of gravy on top. Add anything else you might like (i.e. mushrooms, onions, seasonings, etc.). Cover and cook on low for 6-8 hours. Shred, return to gravy and serve over rolls.

2. Nesco: have a large 18-qt Nesco that will fit about 4 roasts. Again, use 2 cans per roast, dividing between the top and bottom. I like to cook the roasts at about 325–350ºF for 3–5 hours, checking for doneness and rearranging as needed. You want it pretty much falling apart when it’s done.

3. Oven: I use a very large roasting pan that fits about 4 roasts or use a couple of pans if you’re cooking for a crowd. Once again, divide the gravy between the top and bottom of the roasts. Cover with tin foil. Cook at about 325–350ºF for 3–5 hours, checking for doneness and rearranging as needed. Again, you want it pretty much falling apart when it’s done.

In all cases, shred beef, discarding the fat. Return to the gravy and serve with toasted rolls. Absolutely fabulous!