BRAISED CHUCK ROAST
Provided by Living the Gourmet
Time 3h15m
Number Of Ingredients 21
Steps:
- Combine the ingredients for the rub in a small bowl and then rub the meat down with this mixture.
- Heat a large saucepan with 3 tbs. of olive oil.
- Add the meat, onions, carrots and celery and brown the onions and veggies with the meat. Occasionally, once or twice, turn the meat over to brown on all sides.
- Add the tomato paste, grated cheese and the crushed tomatoes to the pan and continue to simmer on a low heat.
- Add the seasonings and the parsley and basil and simmer on a gentle heat loosely covered for 2 ½ - 3 hours. hours or until the meat in tender when pierced.
- Prepare the pasta as directed.
- Place the pasta in a serving platter with the sauce, sliced meat, grating cheese and a drizzle of olive oil.
Nutrition Facts : ServingSize 4-6
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°.
- Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
COMPANY POT ROAST
For the ultimate one-pot comfort food, try Ina Garten's Company Pot Roast from Barefoot Contessa on Food Network, served with an herbed Burgundy-cognac sauce.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
- Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
- Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
GARLIC CHUCK ROAST
Having never made a roast before, I experimented with a few ingredients to come up with this hearty all-in-one meal. Not only is it easy, but the tender entree gets terrific flavor from garlic, onion and bay leaves.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. , In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices. Drizzle with butter. Add water to pan. Cover and bake at 325° for 1-1/2 hours., Baste roast with pan juices; add carrots. Cover and bake 45-60 minutes longer or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices if desired.
Nutrition Facts : Calories 385 calories, Fat 22g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 425mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
CROCK POT - BEST CHUCK ROAST
DELICIOUS mainstay on our menu! It makes the BEST GRAVY!!! We have this for dinner quite frequently....good and easy to prepare! All the veggies go in and cook along with the roast. Rice is always served and the roast and veggies are placed on top. UMMMmm!
Provided by Seasoned Cook
Categories Stew
Time 5h30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
- Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
- In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
- Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
- Enjoy!
GORDON'S POT ROAST
Steps:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
More about "gourmet chuck roast food"
24 BEEF RECIPES FROM AROUND THE WORLD - THE SPRUCE EATS
From thespruceeats.com
Author Linnea Covington
- Herb and Spice Beef Tenderloin Roast. Beef tenderloin is the most tender cut of the animal and is often served as a special occasion food. This recipe gives the meat a classic herbed crust that goes well with potatoes, carrots, and braised greens.
- Beef and Guinness Stew. One of Ireland's most popular foods is beef and Guinness stew, which features stout made by the centuries-old Guinness brewery in Ireland.
- 7 Layer Casserole With Ground Beef and Rice. Use ground beef in this simple casserole and make dinner a one-pot affair. Though it takes a while to cook, this American dish is a great way to not only make the house smell good, but limit the number of dishes to clean at the end of the night.
- Thai Waterfall Beef Salad. Featuring thinly sliced, grilled sirloin steak, this Thai-inspired salad showcases how well beef goes with fruit and slightly sweet and salty soy-based sauces.
- Beef Bourguignon. Try out this classic French stew and learn why it's been such a popular menu item for the past century. Originally created by French chef Auguste Escoffier, beef Bourguignon gained an American following thanks to Julia Child and her cookbook, "Mastering the Art of French Cooking."
- Chinese West Lake Beef Soup. Ground beef adds protein and delicious flavor to this hearty West Lake soup. Eaters can keep this quick soup simple by following the recipe exactly or spice it up with chilies, hot sauce, or ginger.
- Beef on Weck. The name of this sandwich comes from Kummelweck, the roll used to house the tender roast beef. It was created in Western New York in the mid-19th century and features top round roast that's sliced and spiked with horseradish.
- Carne Guisada. In Spanish, carne guisada means "stewed meat," but this Dominican dish offers so much more. The cubed beef chuck cooks down over three hours with green peppers, olives, peas, carrots, and spices to create a warming dish that has enough vegetables and starch that you don't need to serve it with anything else.
- Honey Beef With Sesame Seeds. If sesame chicken is high on the favorites list, this honey beef will satisfy the taste buds. The main ingredient is flank steak that's sliced and marinated in honey and spices.
- Instant Pot Corned Beef and Cabbage. Corned beef is a recipe often associated with Saint Patrick's Day, but don't wait until March to make this dish—it's good year-round.
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