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I made this last weekend, it turned out really nice.

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
salt and pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onions, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Season all sides of the beef with a fair amount of salt and pepper.
In a large Dutch oven (make sure the lid has a tight seal) heat 2 tablespoons of the oil over moderately high heat.
Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water.
Scatter the vegetables and herbs around the pot roast and season with salt and pepper
Then drizzle with the remaining tablespoon of oil.
Cover the pot and reduce the heat to low.
Braise for about 3 hours basting it every 30 minutes with the pan juices or until the beef is fork tender.
Slice the roast with the grain and pour some pot juices over the meat just before serving with the veggies.
Oh, don't eat the bay leaves in case you didn't know.
 

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Im da TRAIN, u on da trax
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666 Posts
* 1 (2-pound) blade cut chuck roast
* 2 teaspoons kosher salt
* 2 teaspoons cumin
* Vegetable oil
* 1 medium onion, chopped
* 5 to 6 cloves garlic, smashed
* 1 cup tomato juice
* 1/3 cup balsamic vinegar
* 1 cup cocktail olives, drained and broken
* 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
 

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1.5 pound roast
0.5 pounds potatoes
0.25 pounds carrots
salt
pepper
cook
 

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3,463 Posts
Discussion Starter #6
Here's what I did:

3lb Roast
4 Potatoes
4 Carrots
3 Stalks Celery
1 Large Onion
Garlic
Red Wine
Little Dale's Seasoning
Little A1
Cream of Mushroom

I cut slits in the roast and stuck cloves of garlic in it. It'll be in the slow cooker for about 7-8 hours!
 

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1,395 Posts
He's the lazy man, stupid easy recipe:

2-4 pound roast
4-6 potatoes
carrots
Onions
mushrooms (canned if you'd like extra mushrooms)
1 can cream of mushroom soup.
SECRET INGREDIENT: Half a can of Coke! (no joke!)

Throw in crock pot..turn on all day. Enjoy feast when you come home.
 

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268 Posts
* 1 (2-pound) blade cut chuck roast
* 2 teaspoons kosher salt
* 2 teaspoons cumin
* Vegetable oil
* 1 medium onion, chopped
* 5 to 6 cloves garlic, smashed
* 1 cup tomato juice
* 1/3 cup balsamic vinegar
* 1 cup cocktail olives, drained and broken
* 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Must be an Alton Brown fan.
 
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