Cream Cheese Chuck Roast Food

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

BEEF STROGANOFF III

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

CREAM CHEESE CHUCK ROAST

Steps:

• Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
• Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
• Cover and cook on low for 6-7 hours.
• About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
• Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
• Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
• Serve beef cubes and gravy over cooked egg noodles or rice.

COMFORTING CREAM CHEESE CHUCK ROAST

Steps:

• 1. Cut the chuck roast into 1-inch cubes and remove all fat and place roast in crock pot. Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter. Add cream cheese, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth. Pour sauce mixture over cubed beef into crock pot and cook an additional 30-45 minutes. Serve beef cubes and gravy over cooked egg noodles or rice.

CLASSIC CROCK POT CHUCK ROAST

Steps:

• Season roast with salt, pepper and garlic powder to your liking.
• Place in crock pot.
• In a bowl mix together the onion soup mix, cream of chicken soup and 2 soup cans of water.
• Pour mixture over roast.
• If the liquid does not cover roast, add a little more water (but just enough to cover roast).
• Cook on low for 8-10 hours.
• Before you are ready to eat Ladle gravy mixture into sauce pan.
• Mix 2 Tbsp of cornstarch with 1/4 cold water and mix into boiling gravy-- You can use it straight from the crock pot but my family likes a thicker gravy.

PEPPERONCINI CHUCK ROAST

Steps:

• In crockpot put chuck roast, onion soup mix, Italian seasoning, oregano, beef flavored soup base, salt, pepper, fill with water to top of roast. Cover, cook on high for 7-8 hours.
• when roast can be separated with a fork, remove approximately 2 cups of water, then add 1 jar of pepperoncinis and juice. Mix with spoon, cover. cook on med. for 1/2 hours.
• Using a slotted spoon, put beef on sandwich bun; top off with mozzarella cheese.

GRIDDLE CAST IRON CHUCK ROAST

Steps:

• Poke roast liberally with fork. Pat all parts with seasoning.
• Use cast iron griddle skillet. Sear top and bottom of roast leaving grill marks.
• Add 1/2 broth & water, 225 F for 5 hours, turning 2-4 times to leave visible grill marks.
• At 130F internal temp for rare remove , wrap in foil to rest 10 minutes. At 140 F is medium.