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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 8:25 pm to MeridianDog
Forget step 1: cook some 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?
Posted on 3/11/19 at 4:44 pm to MeridianDog
That looks damn good.
I just want to say - Thank you, MD, for posting your threads. I really enjoy them. You somehow convey a sense of calm, happiness and timelessness in your recipes.
I just want to say - Thank you, MD, for posting your threads. I really enjoy them. You somehow convey a sense of calm, happiness and timelessness in your recipes.
Posted on 3/11/19 at 6:45 pm to MeridianDog
I’d purge after eating just so I could eat more of that delicious dish.
Well done.
Well done.
Posted on 3/11/19 at 9:14 pm to MeridianDog
Looks great MD! You need to try the leftover meat on a baguette with some pickled peppers.
Posted on 3/12/19 at 10:56 pm to MeridianDog
The wife says I can't cook, so I surprised her with this. Thank you for getting me laid
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