Savory Chuck Roast Food

SAVORY CHUCK ROAST

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 ROAST

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.

SAVORY CHUCK OR POT ROAST WITH VEGETABLES

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.

SAVORY SLOW COOKER BEEF ROAST

Steps:

• Place beef in slowcooker. (If using potatoes and carrots, add them).
• Add sliced onions.
• Mix together the vegetable juice, brown gravy mix, garlic, pepper and thyme.
• Pour liquid mix over beef in slowcooker.
• Cover with the lid and cook on low for about 7-8 hours or until desired doneness.

SAVORY POT ROAST

Steps:

• Heat oven to 350°F.
• Place meat in shallow foil-lined pan; surround with vegetables.
• Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
• Bake 2 hours or until tender. Serve with vegetables and pan gravy.

SAVORY POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.

COUNTRY CHUCK ROAST WITH MUSHROOM GRAVY

Steps:

• With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast., In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consomme, Worcestershire sauce, mustard, bay leaf and browning sauce if desired., Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm., Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

SAVORY CROCK POT POT ROAST

Steps:

• Rub meat with horseradish and place in crock pot.
• Add other ingredients, except sour cream.
• Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender.
• If you are available, turn meat over, midway during cooking.
• Take meat out of crock pot, allow to rest about 10-15 minutes before slicing.
• In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.