Need new chuck roast recipe
I'm in desperate need of a new recipe that features chuck roast as the main ingredient. Usually I'll do a pot roast or stew or a chinese style beef stew but I'm tired of all that and want something new. Does anyone have some suggestions for tonight's dinner?
What kind of chuck roast is it? Reason I ask is that I have marinated chuck eye roast cut 1 1/2 in thick for 12 hours in teriyaki or Italian dressing and grilled it on the BBQ. If you have a well marbled piece of meat from a reputable butcher, you might try this.
This might not work for tonight's dinner, but you can try dry rubbing the roast and putting on smoker similar to brisket. Great for BBQ sandwiches or pulled BBQ. Serve with your fav BBQ sauce.
re: Diane in Bexley
Diane and I are thinking along the same lines...last time I made this recipe from Epicurious, I used a chuck roast--unbelievable! It was so delicious grilled! The spicy cilantro sauce is great, too--of course, you have to love cilantro, which we all do, not sure if it will work for you:
How have you been preparing your chuck pot roast? My mother taught me to use a whole bottle of red wine and the usual suspects -- peppercorns, cloves, bay leaves, etc. It's fine that way, but you taste mostly the wine.
Lately I've been braising it, with less than an inch of beef stock and no other liquids, cooked at a bare tremble of a simmer in a Le Creuset pot. I use a Doufeu, which has a super-thick bottom that works great on the stove-top and has a well in the lid that holds a quart of water and keeps the temperature down. Plenty of gravy comes out, and the meat flavor is unadulterated.
Another possibility is to use sweet-flavored spices -- a cinnamon stick, star anise, a bit of powdered clove, cumin, coriander and maybe a bit of chopped carrot added near the end.
On the first show of her series "The French Chef," Julia Child taught viewers to make this staple of French bourgeois cuisine. ... http://www.epicurious.com/recipes/food/views/102144
What is Boeuf Bourguignon? Beef stewed in red wine with bacon, mushrooms and onions