|
11-22-2008, 09:40 AM
|
#1
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Feb 2007
Posts: 5,072
|
Beef Chuck Roast
Anybody got a good Beef Chuck Roast recipe?
What should I do: Crock pot or Oven?
|
|
|
|
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!
Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!
|
11-22-2008, 09:54 AM
|
#2
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2006
Location: Collin County, TX
Posts: 9,294
|
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.
__________________
There's no need to complicate, our time is short..
|
|
|
11-22-2008, 11:04 AM
|
#3
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2004
Location: SW Ohio
Posts: 14,404
|
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).
|
|
|
11-22-2008, 11:49 AM
|
#4
|
Recycles dryer sheets
Join Date: Jul 2006
Location: Massachusetts
Posts: 182
|
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.
|
|
|
11-22-2008, 02:28 PM
|
#5
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2007
Location: Denver, Colorado
Posts: 6,256
|
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.)
__________________
"It's tough to make predictions, especially when it involves the future." ~Attributed to many
"In theory, there is no difference between theory and practice. But, in practice, there is." ~(perhaps by) Yogi Berra
"Those who have knowledge, don't predict. Those who predict, don't have knowledge."~ Lau tzu
|
|
|
11-22-2008, 04:55 PM
|
#6
|
Full time employment: Posting here.
Join Date: Aug 2004
Location: Hagersville
Posts: 794
|
I use bbbamI's recipe with a lot of garlic cloves added.
Bruce
__________________
I wish I was half as good as my dog thinks I am!
|
|
|
11-22-2008, 07:23 PM
|
#7
|
Recycles dryer sheets
Join Date: Aug 2005
Posts: 127
|
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.
__________________
If you think nobody cares whether you're alive or dead, try missing a couple of mortgage payments.
|
|
|
11-22-2008, 07:33 PM
|
#8
|
Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
|
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.
__________________
"Knowin' no one nowhere's gonna miss us when we're gone..."
|
|
|
11-22-2008, 07:54 PM
|
#9
|
Gone but not forgotten
Join Date: Jan 2007
Location: Sarasota,fl.
Posts: 11,447
|
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 .
|
|
|
11-22-2008, 07:55 PM
|
#10
|
Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
|
Quote:
Originally Posted by Moemg
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'.
__________________
"Knowin' no one nowhere's gonna miss us when we're gone..."
|
|
|
11-22-2008, 07:58 PM
|
#11
|
Thinks s/he gets paid by the post
Join Date: Dec 2007
Posts: 4,764
|
Quote:
Originally Posted by Khan
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
|
|
|
11-22-2008, 10:58 PM
|
#12
|
Thinks s/he gets paid by the post
Join Date: Jul 2007
Posts: 2,487
|
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)...
R
__________________
Find Joy in the Journey...
|
|
|
11-23-2008, 12:18 AM
|
#13
|
Moderator Emeritus
Join Date: May 2007
Posts: 12,894
|
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...
|
|
|
11-23-2008, 12:47 PM
|
#14
|
Full time employment: Posting here.
Join Date: Apr 2006
Posts: 944
|
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.
__________________
Freed at 49. You only live once - live it
|
|
|
11-23-2008, 03:23 PM
|
#15
|
Thinks s/he gets paid by the post
Join Date: Jul 2007
Posts: 2,487
|
Quote:
Originally Posted by Donzo
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!
R
__________________
Find Joy in the Journey...
|
|
|
11-23-2008, 05:48 PM
|
#16
|
Thinks s/he gets paid by the post
Join Date: Oct 2006
Location: North-Central Illinois
Posts: 3,228
|
Quote:
Originally Posted by bruce1
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.
|
|
|
11-23-2008, 08:59 PM
|
#17
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Dec 2006
Location: Collin County, TX
Posts: 9,294
|
Ok...y'all have convinced me. I will toss in some garlic cloves the next time.....
__________________
There's no need to complicate, our time is short..
|
|
|
11-24-2008, 02:41 AM
|
#18
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Feb 2007
Posts: 5,072
|
Quote:
Originally Posted by bbbamI
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.
|
|
|
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads
|
|
|
|
|
|
|
|
|
|
|
|
|
» Quick Links
|
|
|