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Started By
Message
Give me a chuck roast recipe
Posted on 9/28/14 at 4:37 pm
Posted on 9/28/14 at 4:37 pm
Anybody got a good one that's simple? TIA
9
Posted on 9/28/14 at 4:49 pm to EddieHewitt
Hard to mess up a chuck roast. Add just about whatever you want on it and cook it slow, and it'll be tasty
Posted on 9/28/14 at 4:57 pm to EddieHewitt
Dry it real well with paper towels. Season with just salt. Heat oil in black pot or magnalite. Brown the shite out of the roast. Take out and then brown the shite out of your cajun trinity. Add roast. Add beer/water mix to just barely cover roast. Add more salt and pepper to taste as you simmer for the time length of drinking a few beers
I get a lot of compliments
I get a lot of compliments
Posted on 9/28/14 at 4:59 pm to EddieHewitt
Season it with salt, pepper and Tony's. Sear all sides in some vegetable oil. Throw in a diced onion and add beef stock to just below the top of the roast. Throw a lid on it and put into a 325 oven for 2-1/2 hours. Remove the meat from the liquid and add some cornstarch slurry. Bring to a boil and the starch will thicken your gravy. Cut the meat up and add back the pot. Serve over rice.
Posted on 9/28/14 at 5:05 pm to EddieHewitt
I'd dust it with seasoned flour, brown it, remove, saute garlic, mirepoix and mushrooms, add meat back , add beef stock, a slug of red, lid and slow roll a few hours in a big black pot. Season as desired, but I like rosemary and sage with beef. Not a big fan of bell peppers and roast beef.
Posted on 9/28/14 at 5:06 pm to EddieHewitt
Similar to what jim said.
I usually coat it in spices of choosing, and light flour dusting, sear it high on all sides.
Remove and put a layers of trinity in the bottom of the pot just long enough to break the gradu.
Put the roast back in pot and cover with water and/or beef broth.
Put in the oven for 2-3 hours @ 250°.
May have to remove and season if the roast didn't carry enough. Can simmer on stove top once removed from the oven to get the gravy the right consistency.
I usually coat it in spices of choosing, and light flour dusting, sear it high on all sides.
Remove and put a layers of trinity in the bottom of the pot just long enough to break the gradu.
Put the roast back in pot and cover with water and/or beef broth.
Put in the oven for 2-3 hours @ 250°.
May have to remove and season if the roast didn't carry enough. Can simmer on stove top once removed from the oven to get the gravy the right consistency.
Posted on 9/28/14 at 5:07 pm to Trout Bandit
TY TOO ALL SO FAR!
If it isn't grilled then I have much to learn on roasts
If it isn't grilled then I have much to learn on roasts
Posted on 9/28/14 at 5:13 pm to EddieHewitt
Are you cooking it today?
Posted on 9/28/14 at 5:42 pm to Tiger Ree
Tiger Ree,
One day this week...but not today.
One day this week...but not today.
Posted on 9/28/14 at 5:46 pm to EddieHewitt
Posted on 9/28/14 at 6:22 pm to EddieHewitt
quote:
Tiger Ree,
One day this week...but not today
Okay, if you want VERY easy and VERY good. I use a crock pot. And to make it even easier use the crock pot cooking liners.
Did this last weekend and ate the last bit of it Thursday. Recipe is from my sister.
Get a 1 1/2 to 2 1/2 pound chuck roast and two cans of Campbell's cream of mushroom - regular.
Put one can of the mushroom soup into the crock pot or liner, then put the roast on top of it and then dump the other can on top of the roast.
Cook on low for 8 to 10 hours or on high for 5 hours. Stir the liquid before eating.
What you get is a very tasty roast with mushroom gravy. It is SO damn good I could eat some more right now. I eat it over rice the first couple of times and when I run out of rice I just spoon it over bread. I like a pepper taste for beef and gravy so I grind some pepper on it. If you don't want the pepper you really don't need any seasonings.
Posted on 9/28/14 at 6:35 pm to Tiger Ree
Sweet baby Jesus I may try this as well!
Posted on 9/28/14 at 6:44 pm to EddieHewitt
quote:
Sweet baby Jesus I may try this as well!
It really is very good.
I will start it in the morning on a workday and when I get home it's ready. If I do it on a weekend like last Saturday I put it in the utility room on top of the washing machine and turn the exhaust fan on so I don't have to smell it all day.
Posted on 9/28/14 at 6:45 pm to Lester Earl
quote:
LINK
This recipe is $$$$$$. Pioneer Woman knows what time it is!!!
Posted on 9/28/14 at 6:47 pm to Tiger Ree
Watch out bro! Rohan's radar is pinging the shite out of any recipe that includes Campbell's Soup.
Hope your anus is ready.
Hope your anus is ready.
Posted on 9/28/14 at 6:51 pm to LSUballs
quote:
I'd dust it with seasoned flour, brown it, remove, saute garlic, mirepoix and mushrooms, add meat back , add beef stock, a slug of red, lid and slow roll a few hours in a big black pot. Season as desired, but I like rosemary and sage with beef. Not a big fan of bell peppers and roast beef.
A good roast needs carrots. They just do. This is the best one posted so far.
Posted on 9/28/14 at 6:58 pm to Tiger Ree
I do the same, but add a bag of Cup-Onion soup mix. Turns out awesome.
Posted on 9/28/14 at 7:02 pm to ruzil
quote:
Watch out bro! Rohan's radar is pinging the shite out of any recipe that includes Campbell's Soup.
Sorry, don't know who Rohan is. The OP asked for a simple chuck roast recipe and the recipe I posted is as simple as it can get without just throwing some salt on it and eating it raw.
I would not hesitate to put the recipe up against anything that has been posted in this thread or any that Rohan could come up with. It would be fun since I could hang out, watch games/movies, etc, drink all day and still win the competition
Posted on 9/28/14 at 7:45 pm to Tiger Ree
quote:
I would not hesitate to put the recipe up against anything that has been posted in this thread or any that Rohan could come up with. It would be fun since I could hang out, watch games/movies, etc, drink all day and still win the competition
If you're selling tickets to this event I will buy.
Posted on 9/28/14 at 8:24 pm to ruzil
STHU
Jesus Christ
Jesus Christ
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