- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Roasting a 5 lb Chuck Roast---suggestions??
Posted on 10/26/12 at 10:43 pm
Posted on 10/26/12 at 10:43 pm
Too big for my crockpot, gonna use Dutch oven. Any good recipes or tricks to keeping it tender? temp? How long? Seasonings? Injections? Etc....any suggestion would be appreciated!!
6
Posted on 10/26/12 at 10:47 pm to biglil3
How are you planning to season and cook right now? And I'm sure some posters will add and tweak.
Posted on 10/26/12 at 10:48 pm to biglil3
Stove top or oven?
Posted on 10/26/12 at 10:53 pm to CITWTT
Oven....I'm open to anything, was just gonna rub in Montreal seasoning and pour worchershire and a little beef stock in it....is there another simple method I could use? Just wanted to try something different
Posted on 10/26/12 at 10:54 pm to biglil3
Get your Dutch oven screaming hot & sear all sides. Remove roast, and sautée a mirepoix. Throw in a dozen cloves of garlic and a few bay leaves and any other seasonings you like. Add a good beer and Worcester, and reduce most of the way. Put roast back in pot and add additional beer until liquid is no more than halfway up roast. Cover and cook at 300 until fork tender, turning roast once. It'll take awhile.
Posted on 10/26/12 at 10:57 pm to OldHickory
That sounds pretty good, I haven't used beer but have done very similar with red wine. If you are looking for something a little different add turnips to the gravy at the end instead of potatoes.
Posted on 10/26/12 at 10:57 pm to OldHickory
What Old Hickory said. I'm getting hungry....
Posted on 10/26/12 at 11:24 pm to biglil3
I always stuff my roasts with garlic (not chopped or minced, whole cloves) and serrano or jalapeno peppers. The peppers are kept in the freezer. Fat jalapenos get sliced vertically into 4/ths and inserted into slits in the roast, followed by a demitasse spoonful of seasoning blend of choice (mine is Tony's). The garlic is treated the same way, stuffed into slits in the roast, followed by the seasoning. Staggered.
This is why I rarely post recipes. I tend to over explain. Sorry.
This is why I rarely post recipes. I tend to over explain. Sorry.
Posted on 10/26/12 at 11:40 pm to biglil3
Check the recipe thread for ideas.
Posted on 10/26/12 at 11:52 pm to biglil3
Pioneer Woman's got a good pot roast recipe.
Posted on 10/27/12 at 1:27 am to biglil3
Look up Pioneer Woman's Italian Drip Roast recipe. Made it a few days ago for the second time. Big hit. Can be served over pasta also though I haven't done that.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News