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Beef Chuck Roast
Old 11-22-2008, 10:40 AM   #1
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Beef Chuck Roast

Anybody got a good Beef Chuck Roast recipe?

What should I do: Crock pot or Oven?
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Old 11-22-2008, 10:54 AM   #2
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I just throw the roast in a crock pot, cut up some onions and carrots, put them on top and scatter around the sides of the roast. Then I add medium whole potatoes, place them on top and let it cook for 8 hours on low. I don't add water, salt or pepper. If you don't have enough time to cook on low, cook on high about 4 hours, test the carrots once or twice after cooking for three hours, if they're soft...everything is done.
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Old 11-22-2008, 12:04 PM   #3
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We've done bbam's method with success. Easy and tasty. Also, adding a lot of worcestershire sauce (1/2 cup) ads some zip to it (and a lot of sodium--which might be an issue).
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Old 11-22-2008, 12:49 PM   #4
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I've always had good results with this:

Pot Roast



In a Dutch Oven, sear on all sides:
3 – 4 lb. Chuck Roast
In:
1 Tblsp. Butter

1 Tblsp. Oil


Remove Meat to plate.

Add to pan and sauté until transparent:
2 Medium Onions, Chopped


Add:
1 15 oz. can Tomato Sauce

2 Beef Bullion Cubes

2 Whole Cloves

1 Bay Leaf


Return roast to pan.



Simmer slowly about 1 hour per pound of meat.


1 hour before roast is done, add:
3 - 4 Carrots, Peeled and sliced

3 - 4 Medium Potatoes, peeled and cubed

When done, the roast should slip easily off a fork inserted into the meat. Vegetables should be tender.

Remove meat to cutting board and let stand 10 minutes. Slice thinly against the grain and return to gravy and vegetables. Serve with biscuits or rolls and green vegetable or salad.


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Old 11-22-2008, 03:28 PM   #5
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This google search gives you a kazillion choices... including this intriguing "Jack Daniel's Grilled Chuck Roast" from the Recipezaar. (The recipezaar is a website you everyone - should be aware of anyway.)
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Old 11-22-2008, 05:55 PM   #6
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I use bbbamI's recipe with a lot of garlic cloves added.

Bruce
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Old 11-22-2008, 08:23 PM   #7
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Just started buying beef briskets. Very inexpenxive. When we get home we cut into smaller pieces. Season them on all sides with lots of Zatarans Cajun Seasoning then wrap them in plastic wrap. Freeze them. When we want roast the next day pull one out place it on a foil line pan and place it in the oven at 200 degrees for 24 hours. So you put it on the day before at dinner. They come out wounderful. Do not unwrap before putting it in over.
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Old 11-22-2008, 08:33 PM   #8
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I cut little slits into the top and insert slivers of fresh garlic and roast at 400F for an hour or so. Then slice very thin across the grain. Serve with a salad.
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Old 11-22-2008, 08:54 PM   #9
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I also sear my roast and then put it in a crock pot with either a half cup of beef broth or red wine . If you use red wine sip while cooking .
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Old 11-22-2008, 08:55 PM   #10
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Quote:
Originally Posted by Moemg View Post
I also sear my roast and then put it in a crock pot with either a half cup of beef broth or red wine . If you use red wine sip while cooking .
There's 'cooking wine' and there's 'cook wine'.
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Old 11-22-2008, 08:58 PM   #11
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I cut little slits into the top and insert slivers of fresh garlic and roast at 400F for an hour or so. Then slice very thin across the grain. Serve with a salad.
Ya thats good too! I like the garlic chunks
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Old 11-22-2008, 11:58 PM   #12
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Usually for chuck we use bbbamI's recipe, plus garlic like Bruce, and we throw in whole mushrooms or mushrooms sliced into large chunks. I usually add salt and pepper.

If you like gravy, I like to sear it in a little oil in a cast iron dutch oven (no legs), then cook low and slow in the oven. Then you can take it out when it is done and make gravy right in the dutch oven. I typically do not roast the veggies with the meat if I am going to make gravy...the onions and carrots tend to impart too much sweetness to the gravy (for my taste)...

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Old 11-23-2008, 01:18 AM   #13
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I use a recipe similar to gettingthere's.

Dutch oven
add oil
Sear the meat on all sides
remove meat
Add onion and cook until translucent
deglaze with beef bouillon
add meat back in
add carrots, potatoes, smashed garlic, cabbage, bay leaf
simmer until the meat is well cooked and tender
cut meat across the grain
serve with the strained veggies and mustard.

I also reserve the bouillon after cooking the roast. strain it to remove all the solids. Put it in the fridge overnight. skim the solid fat at the top and reheat it. Shred some left over meat and reheat with the bouillon. In the mean time cook 1 cup of rice. Pour the bouillon+beef on top of the rice. It makes an excellent and nutritious soup, perfect on cold nights. It was my grandmother's "energy drink". After eating that soup, my body is always burning up...
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Old 11-23-2008, 01:47 PM   #14
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I like to smoke a brisket or bottom round for a couple of hours and then put in the crock pot with garlic cloves, carrots, potatoes, a little fresh oregano and cook on low for 6-8 hours. The light smoking really adds a nice touch.
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Old 11-23-2008, 04:23 PM   #15
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Quote:
Originally Posted by Donzo View Post
I like to smoke a brisket or bottom round for a couple of hours and then put in the crock pot with garlic cloves, carrots, potatoes, a little fresh oregano and cook on low for 6-8 hours. The light smoking really adds a nice touch.
ooooooooooh, that sounds delish!

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Old 11-23-2008, 06:48 PM   #16
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I use bbbamI's recipe with a lot of garlic cloves added.
Same here, with an emphasis on "a lot of garlic cloves", and we usually dump in maybe 1/4 cup of water or beef stock to add some moisture, and season it with some black pepper too.
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Old 11-23-2008, 09:59 PM   #17
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Ok...y'all have convinced me. I will toss in some garlic cloves the next time.....
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Old 11-24-2008, 03:41 AM   #18
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Quote:
Originally Posted by bbbamI View Post
I just throw the roast in a crock pot, cut up some onions and carrots, put them on top and scatter around the sides of the roast. Then I add medium whole potatoes, place them on top and let it cook for 8 hours on low. I don't add water, salt or pepper. If you don't have enough time to cook on low, cook on high about 4 hours, test the carrots once or twice after cooking for three hours, if they're soft...everything is done.

Many good ideas to try. I tried this one because it seemed simple enough for a kitchen impaired person such as my self.

It turned out good. Thanks.
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