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Another Chuck Roast Dinner Recipe (Photos)
Posted on 11/1/18 at 1:49 pm
Posted on 11/1/18 at 1:49 pm
There are many good chuck roast recipes out there. Here is another one.
Start with a nice chuck roast, a Mirepoix of onion, celery and carrot, garlic, mushrooms, Lawry's garlic salt, black pepper, canned beef broth, beef and mushroom bouillon cubes, a little oil and flour.
and 1 cup of red wine (a Pinot Noir in this case)
The roast is seasoned (both sides) with black pepper and lots of Lawry's - (no salt because Lawry's contains salt).
And then dusted liberally (both sides) with flour.
A sauté pan is preheated and a little oil added.
And the roast seared on both sides to set the flour, seal and caramelize the surface.
The seared roast is removed (transferred to the oven dish which will be used to cook it) and the pan deglazed with the red wine.
The deglazing liquid is poured over the roast.
Followed with the mushrooms, onion, garlic, mirepoix, beef broth
and crushed bouillon cubes
The roast will be cooked with a cover
On the middle rack of the oven
at 325 degrees F
for 2 1/2 hours
Then I cooked it uncovered for 30 minutes to thicken the gravy
The (very tender) roast is removed to a platter. The celery and carrots are removed and the carrots mashed up and returned to the gravy.
I skimmed most of the fat away with paper towels.
While the roast was in the oven, I cooked the rice in the microwave.
And set up the vegetables (carrots, onion and potatoes)to oven roast when the roast was finished.
Vegetables were lightly oiled and seasoned with salt and black pepper.
Placed in a single layer on a roasting sheet
and roasted at 400 degrees F for 30 (+-) minutes (turning 1-2 times while roasting). Pulled when fork tender.
Makes a nice plate.
and a good dinner
And not bad as leftovers today
Start with a nice chuck roast, a Mirepoix of onion, celery and carrot, garlic, mushrooms, Lawry's garlic salt, black pepper, canned beef broth, beef and mushroom bouillon cubes, a little oil and flour.
and 1 cup of red wine (a Pinot Noir in this case)
The roast is seasoned (both sides) with black pepper and lots of Lawry's - (no salt because Lawry's contains salt).
And then dusted liberally (both sides) with flour.
A sauté pan is preheated and a little oil added.
And the roast seared on both sides to set the flour, seal and caramelize the surface.
The seared roast is removed (transferred to the oven dish which will be used to cook it) and the pan deglazed with the red wine.
The deglazing liquid is poured over the roast.
Followed with the mushrooms, onion, garlic, mirepoix, beef broth
and crushed bouillon cubes
The roast will be cooked with a cover
On the middle rack of the oven
at 325 degrees F
for 2 1/2 hours
Then I cooked it uncovered for 30 minutes to thicken the gravy
The (very tender) roast is removed to a platter. The celery and carrots are removed and the carrots mashed up and returned to the gravy.
I skimmed most of the fat away with paper towels.
While the roast was in the oven, I cooked the rice in the microwave.
And set up the vegetables (carrots, onion and potatoes)to oven roast when the roast was finished.
Vegetables were lightly oiled and seasoned with salt and black pepper.
Placed in a single layer on a roasting sheet
and roasted at 400 degrees F for 30 (+-) minutes (turning 1-2 times while roasting). Pulled when fork tender.
Makes a nice plate.
and a good dinner
And not bad as leftovers today
This post was edited on 11/1/18 at 4:12 pm
Posted on 11/1/18 at 2:19 pm to MeridianDog
Wow!!! Great job MD, looks great!
Posted on 11/1/18 at 2:57 pm to MeridianDog
Noice.
Very good leftover food also
Very good leftover food also
Posted on 11/1/18 at 3:11 pm to MeridianDog
never have cooked rice in microwave.
how did you do it? need steps
how did you do it? need steps
Posted on 11/1/18 at 3:14 pm to MeridianDog
I would put my face in that plate
Posted on 11/1/18 at 3:17 pm to MeridianDog
I do something very similar with a chuck but use pearl onions in the final stage, love pearl onions
Posted on 11/1/18 at 3:54 pm to buford4LSU
Cooking rice in microwave - Very easy and works every time.
Portion the rice per package instructions. The photos I showed used 1/3 cup rice, which might make 2 servings.
Add 2X water, a Tablespoon of unsalted butter and a half teaspoon of salt.
Cook (covered) at full microwave power until the water begins to boil. For this amount of rice and water in my microwave, was a little over 2 minutes. Might take more or less in your microwave. Watch carefully because right after the water begins to boil, it will boil over and you will lose water and be forced to deal with a pool of starchy water in your microwave.
As soon as you see water boiling, reduce the power to 20% and cook for 15 minutes. You can walk away and come back when the timer cycles off. Take top off and fluff with a fork. Works every time.
More rice = more water = longer before the water boils. However, once the water boils, the 20% power for 15 minutes does not change.
Portion the rice per package instructions. The photos I showed used 1/3 cup rice, which might make 2 servings.
Add 2X water, a Tablespoon of unsalted butter and a half teaspoon of salt.
Cook (covered) at full microwave power until the water begins to boil. For this amount of rice and water in my microwave, was a little over 2 minutes. Might take more or less in your microwave. Watch carefully because right after the water begins to boil, it will boil over and you will lose water and be forced to deal with a pool of starchy water in your microwave.
As soon as you see water boiling, reduce the power to 20% and cook for 15 minutes. You can walk away and come back when the timer cycles off. Take top off and fluff with a fork. Works every time.
More rice = more water = longer before the water boils. However, once the water boils, the 20% power for 15 minutes does not change.
This post was edited on 11/1/18 at 3:56 pm
Posted on 11/1/18 at 4:31 pm to MeridianDog
thanks. plate looks delicious
Posted on 11/1/18 at 6:18 pm to MeridianDog
Looks great, MD.
How old are the 2 children?
quote:
1/3 cup rice, which might make 2 servings.
How old are the 2 children?
Posted on 11/1/18 at 10:42 pm to MeridianDog
Looks fantastic! Will definitely be stealing this.
Posted on 11/2/18 at 12:19 pm to MeridianDog
Looks awesome! Never thought to use a lidded pyrex dish for roast beef, but will definitely be giving this a try very soon.
Love the step by step pix too - just bookmarked this. Thanks, MD!
Love the step by step pix too - just bookmarked this. Thanks, MD!
Posted on 11/2/18 at 8:23 pm to MeridianDog
That looks really delicious MD!
I particularly like the touch of mashing the carrots and adding back to the gravy. I will definitely try this next time I cook a chuck roast.
Thanks for the nice post.
I particularly like the touch of mashing the carrots and adding back to the gravy. I will definitely try this next time I cook a chuck roast.
Thanks for the nice post.
Posted on 11/2/18 at 9:01 pm to MeridianDog
I absolutely love your food posts
Posted on 11/2/18 at 9:11 pm to MeridianDog
Looks great, other than the shrooms. Fungus kills.
Posted on 11/2/18 at 9:33 pm to MeridianDog
Hopefully that's your wife doing that. Don't be a cuck. They're only good for a couple things.
Posted on 11/2/18 at 9:39 pm to TT9
TT9
Everything I say I cook, I actually cook.
Maybe you can live with that and maybe you can't. Makes no difference to me at all.
Everything I say I cook, I actually cook.
Maybe you can live with that and maybe you can't. Makes no difference to me at all.
Posted on 11/3/18 at 12:17 pm to TT9
quote:
Hopefully that's your wife doing that. Don't be a cuck. They're only good for a couple things.
I bet you’re fun at parties.
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