Chuck Roast,any Ideas?
I've made this recipe twice now, and it's delicious! http://www.epicurious.com/recipes/rec...
The only thing I'd do differently is to cut the meat into cubes, rather than leave it as a whole chuck roast, as the recipe directs. By cubing it you can remove the excess fat, which I found undesirable the first time I tried the recipe. Also, although the recipe calls for a Barolo, I'd use something less expensive for the cooking. Save the Barolo for the drinking.
Well you can make a traditional pot roast. Sometimes I make an Italian version where I sear the meat, add a 28oz. can of tomatoes and some whole garlic and braise in the oven for a couple hours or so and then serve it over creamy polenta. I'll add some carrots in the pot to cook along with the meat.
Funny you should ask. I just finished putting a chuck in the crock pot.
I seared all sides; cut small slices into it and put in sliced garlic; hunked an onion over it; salt and peppered it; and poured about a cup of beef broth over it. It is now slow cooking for supper. Later I will add potatoes and carrots and more onions.
I coat it in seasoned flour. Sear on all sides. Remove. Add chopped carrots, celery, garlic, onions to the pot and sautee. Deglaze w/ red wine, scraping the bottom clean. Add the meat back in, along with a can or so of tomatoes, bay leave, other seasonings. Some broth (or water but I like broth better). Simmer. About half an hour before it's done, add chopped mushrooms. Or, instead of simmering on the stove, I'll put it in the crockpot and cook all day so it's ready when we come home.
I have made something very similar to this without the tomatoes. Instead, I add in only broth. When within the last hour or so of cooking, I like to add some barley to the pot. I add the kind of barley one would add to make a soup with barley. The barley swells up as if you were cooking rice and is full of flavor from the broth. I serve it as the starch along side the meat. If you want to make a sauce of reduction, use more broth and remove it before adding the barley, which will soak a lof of liquid.
Alternatively, you can put a dry rub with spices and herbs on it, and slow roast in in the oven at a temperature of 225-250 degrees F.
I am not sure what you'll make of this recipe. It's one my (midwestern) mother used all the time, and it does make it full of flavor. But, it's on the salty side and not really very gourmet. But, it is way easy, and one of those no-brainer recipes that can become comfort food.
You'll need a package of Lipton's onion soup mix and a large can of mushroom bits and pieces. In a roasting pan, spread a big piece of heavy duty aluminum foil, enough to wrap around the beef with some room to spare. Sprinkle 1/3 of the packet of soup mix on the bottom. If the roast looks not fatty, put a couple pats of butter. Set the roast on it. Sprinkle with rest of soup mix. Dump can of shrooms over it. Grind some pepper over. Pull edges of foil over the beef and seal, folding and crimping. Place in heated oven at 350 - turn down after 20 minutes or so, to 275. Bake for a couple hours, 3 even. It will be quite tender, if a bit oniony.
I made a roast in my crockpot yesterday and basically what I did was
brown the roast first in a little oil,
three sliced onions went into the bottom of my crockpot,
then two peeled chopped parsnips,
3 garlic cloves,
2 cups beef broth low sodium,
1/2 cup white wine,
2 pkg. knorr swiss au jus pkgs,
freshly ground pepper,
2 bay leaves,
handfull fresh italian parsley.
Toward the end of cooking I tossed in three carrots chopped
Cook on low for 8 - 9 hours