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Chuck Roast with Gravy, Potatoes and Carrots (Photos)
Posted on 3/10/19 at 7:09 pm
Posted on 3/10/19 at 7:09 pm
We found two really pretty (Nice fat content and good size for two) Chuck Roasts at Sam's this week and I cooked one of them for lunch today. Here is how I did it.
Need:
A Chuck Roast - This one was around 1 1/2 pounds (smallish)
Garlic salt (Lawry's) - maybe 1 tablespoon
Black pepper - 1 teaspoon
Salt - 1/2 teaspoon
AP Flour - 2 tablespoons
Vegetable oil - 2 Tablespoons
Mirepoix (Finely chopped carrot, celery, onion) - 3 Tablespoons each)
Bay Leaf - 1 large
Beef Bouillon Cube
Mushroom Bouillon Cube
Red Wine - 1 cup, added in two portions
Carrots
Potatoes
Water - 2 cups
I started by seasoning both sides of the roast with garlic salt and black pepper.
Then dredged the roast with AP flour.
I used an oven proof pan with a lid to cook the roast. Started by heating 2 Tablespoons of vegetable oil over medium high heat.
And seared the roast on both sides. I wanted to caramelize the roast and cook the flour to help make the gravy as the roast cooked.
Once browned, I added my wine in two portions, first when the browning was completed. This was fully reduced
So I added two cups of water.
and my mirepoix,
With a bay leaf and ground up beef bouillon and mushroom bouillon cubes
Then more red wine.
Into the oven it went (covered) for 2 hours at 325 degrees F.
After 1 1/2 hours, nice and tender.
So I pulled the bay leaf then added my potatoes and carrots.
Then cooked the roast for another hour, until the carrots were tender
You can eat your roast, served on a platter
Or the way I like it, which is in a bowl, with gravy
With a roll is nice, too.
Spoon view.
The nice thing is that the potatoes and carrots are gone, so the only option for supper is to toast some bread and have shredded roast with onions, gravy and yellow mustard.
Thanks for looking at my post.
Need:
A Chuck Roast - This one was around 1 1/2 pounds (smallish)
Garlic salt (Lawry's) - maybe 1 tablespoon
Black pepper - 1 teaspoon
Salt - 1/2 teaspoon
AP Flour - 2 tablespoons
Vegetable oil - 2 Tablespoons
Mirepoix (Finely chopped carrot, celery, onion) - 3 Tablespoons each)
Bay Leaf - 1 large
Beef Bouillon Cube
Mushroom Bouillon Cube
Red Wine - 1 cup, added in two portions
Carrots
Potatoes
Water - 2 cups
I started by seasoning both sides of the roast with garlic salt and black pepper.
Then dredged the roast with AP flour.
I used an oven proof pan with a lid to cook the roast. Started by heating 2 Tablespoons of vegetable oil over medium high heat.
And seared the roast on both sides. I wanted to caramelize the roast and cook the flour to help make the gravy as the roast cooked.
Once browned, I added my wine in two portions, first when the browning was completed. This was fully reduced
So I added two cups of water.
and my mirepoix,
With a bay leaf and ground up beef bouillon and mushroom bouillon cubes
Then more red wine.
Into the oven it went (covered) for 2 hours at 325 degrees F.
After 1 1/2 hours, nice and tender.
So I pulled the bay leaf then added my potatoes and carrots.
Then cooked the roast for another hour, until the carrots were tender
You can eat your roast, served on a platter
Or the way I like it, which is in a bowl, with gravy
With a roll is nice, too.
Spoon view.
The nice thing is that the potatoes and carrots are gone, so the only option for supper is to toast some bread and have shredded roast with onions, gravy and yellow mustard.
Thanks for looking at my post.
This post was edited on 3/10/19 at 7:14 pm
Posted on 3/10/19 at 7:20 pm to MeridianDog
Looks nice. I would tear that up.
Posted on 3/10/19 at 7:24 pm to MeridianDog
Sweet baby jesus looks incredible. my favorite meal growing up my dad made was a chuck roast just like this. it truly is one of the best meals you can have imo
Posted on 3/10/19 at 7:25 pm to MeridianDog
I like the bowl too with some of the sauce. :cheers. Great job.
This post was edited on 3/10/19 at 7:38 pm
Posted on 3/10/19 at 7:27 pm to MeridianDog
Loving these posts lately, MD.
Posted on 3/10/19 at 7:35 pm to MeridianDog
Looks great, will have to try!
Posted on 3/10/19 at 7:39 pm to MeridianDog
Thank you for always posting great pictures. 1st ballot FDB HoF
Posted on 3/10/19 at 7:42 pm to MeridianDog
One of my favorite "comfort meals". Easy to fix and oh so good.
Posted on 3/10/19 at 7:55 pm to MeridianDog
Looks great MD. Only thing you're missing is some rice with that gravy
Posted on 3/10/19 at 7:55 pm to gumbo2176
MD, try that over rice sometime. Really good.
Posted on 3/10/19 at 7:59 pm to Stadium Rat
quote:
try that over rice sometime
Can't take the South LA out of the boy huh Rat
Posted on 3/10/19 at 8:25 pm to MeridianDog
Forget step 1: cook some rice
Posted on 3/10/19 at 8:35 pm to FAP SAM
quote:
Rice and Gravy
Don't get me started. Rice is probably my favorite green vegetable. The truth is, Potatoes and Carrots is the way the wife prefers her roast, and she is the love of my life, so happy to cook roast her way most days.
Usually I make extra gravy so that I can have some rice and gravy later. This was the case today, too.
Posted on 3/10/19 at 8:58 pm to MeridianDog
Next time do exactly what you did here except put it over rice (potatoes & carrots included). She'll love you more than she ever has. MHNBPF
Posted on 3/10/19 at 9:04 pm to FAP SAM
quote:My mom cooked rice quite often and when she made stew, it went over rice. Her father was president of the American Rice Growers co-op. Lived in Welsh, La.
Can't take the South LA out of the boy huh Rat
Posted on 3/10/19 at 9:17 pm to Stadium Rat
quote:
Lived in Welsh, La
I've seen you talk about Welsh and Jennings many times here. I grew up in Welsh. Any stew or other brown gravy growing up went over rice
Posted on 3/10/19 at 9:26 pm to MeridianDog
Pretty much how I do mine but I like mushrooms in there, and served over rice. Plus need a few dashes of L&P and hot sauce
Posted on 3/11/19 at 8:15 am to MeridianDog
Southern comfort food if there ever was.
Posted on 3/11/19 at 9:48 am to MeridianDog
I've never used wine in my cooking. Does it give it a different taste?
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