4 Ingredient Fix It And Forget It Chuck Roast Food

SET-IT-AND-FORGET-IT POT ROAST

Set-It-and-Forget-It Pot Roast image

Provided by Valerie Bertinelli

Time 3h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 to 2 1/2 pounds beef chuck roast
10 cloves garlic, halved
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 carrots, cut into large bite-size chunks
2 onions, thickly sliced
2 bay leaves
4 cups dry white wine (1 bottle)
1 cup low-sodium chicken stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

Steps:

Preheat the oven to 300 degrees F.
With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

4 INGREDIENT FIX IT AND FORGET IT CHUCK ROAST

4 Ingredient Fix It and Forget It Chuck Roast image

Need an easy weeknight meal? This chuck roast is for you. The Crock Pot does all the work. Jazzing up a jar of beef gravy creates a wonderful gravy that the roast cooks in. The end result is a very tender chuck roast.

Provided by Jacquelyn Limina

Categories Roasts

Time 8h10m

Number Of Ingredients 5

Ingredients

1 can(s) French onion soup, condensed, 10.5 oz
1 jar(s) beef gravy, 12 oz.
1/2 c ginger ale
3 lb beef chuck roast
vegetable oil for searing

Steps:

1. In the bottom of your Crock Pot, whisk together the onion soup, ginger ale, and gravy. Set aside.
2. In a large skillet on medium-high heat, heat the oil (put just enough in to cover the bottom of the pan).
3. Sear the roast for up to 2 minutes on all sides.
4. When you have seared all sides of the roast, place the roast in the gravy mixture in the Crock Pot. Flip it over to make sure the roast is covered in gravy.
5. Put the lid on the Crock Pot and cook on low for 8 hrs or 5 hours on high.

CHUCK ROAST DINNER--CROCK POT

CHUCK ROAST DINNER--CROCK POT image

Very good

Provided by Joanne Sarver

Categories Roasts

Time 8h15m

Number Of Ingredients 6

Ingredients

3 lb boneless chuck roast, cut into serving-size pieces
3 medium pototoes, peeled and cut into chunks
4 medium carrots, cut into chunks
2 11 1/2-oz. tomato juice
1/4 c worcestershire sauce
3 Tbsp quick cooking tapioca

Steps:

1. In a crock-pot combine all ingredients. Cover and cook on high 6-8 hours, or until tender. Makes 8-10 servings.

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