Savorychuckroast Recipes
SAVORY CHUCK ROAST
This is the only way I make my Chuck roast...it always turns out perfect every time..... of course, this recipe can be used with any cut of roast. Note: plan ahead, this roast needs to marinate overnight.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h25m
Yield 3-4 pd roast
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point), add roast cover; marinate in the refrigerator overnight.
- Remove from the fridge.
- Remove roast from marinade (reserve the marinade).
- Place roast in a Dutch oven.
- Brown the roast in oil on all sides.
- Combine the reserved marinade and all other remaining ingredients; pour over roast.
- Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender.
- Skim off the fat.
- Serve sauce with roast.
SAVORY CHUCK OR POT ROAST WITH VEGETABLES
Very tough and inexpensive cuts of meat, made tender and delicious with a wonderful onion flavor and (if you prefer), some vegetables.
Provided by 2Bleu
Categories One Dish Meal
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
- In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
- Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
- Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
- Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.
Nutrition Facts : Calories 870.4, Fat 51, SaturatedFat 20.3, Cholesterol 164.1, Sodium 800.8, Carbohydrate 49.2, Fiber 6.4, Sugar 9.8, Protein 47.1
SAVORY CHUCK ROAST
Make and share this Savory Chuck Roast recipe from Food.com.
Provided by Virginia Chandler
Categories Roast Beef
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut 8-10 slits in roast, sprinkle with vinegar and garlic salt then dredge in flour.
- Brown roast on all sides in hot oil.
- Transfer to baking pan or slow cooker.
- Stir together soup mix, sherry and coffee.
- Pour over roast.
- Add mushrooms.
- Bake at 350 for 3 hours.
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- Directions: Preheat the oven to 275F. Place a roaster pan across the eye of your stove, add oil to the pan, toss in the garlic. Heat the pan until the garlic begins to simmer. Season the roast liberally on all sides. Place the roast in the pan with the garlic and sear on all sides. Remove roast from pan, make small slits in a couple of places, and spoon sauteed garlic into the slits. Toss the chopped vegetables into a pan and brown. Once done return the roast to the pan and add a cup of broth. Dash liberally with salt and pepper. Cook for 2 hours or until it reaches an enteral temperature of 140F for a medium-rare roast let it rest 15-20 minutes. Or for Medium-done 160F let it rest 15-20.
- Preheat the oven to 275F. Place a roaster pan across the eye of your stove, add oil to the pan, toss in the garlic. Heat the pan until the garlic begins to simmer. Season the roast liberally on all sides. Place the roast in the pan with the garlic and sear on all sides. Remove roast from pan, make small slits in a couple of places and spoon sauteed garlic into the slits. Toss the chopped vegetables into a pan and brown. Once done return the roast to the pan and add a cup of broth. Dash liberally with salt and pepper. Cook for 2 hours or until it reaches an enteral temperature of 140F for a medium-rare roast let it rest 15-20 minutes. Or for Medium-done 160F let it rest 15-20.
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