Chuck Roast Winner Recipes

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PERFECT POT ROAST

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9



Perfect Pot Roast image

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

CHUCK ROAST DINNER

A tasty tomato sauce nicely coats this comforting combination of beef, potatoes and carrots. "My father gave me the recipe," recalls Cindy Miller of Estes Park, Colorado. "It was one of our favorites when we would go hiking all day. It takes minutes to throw together."

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8-10 servings.

Number Of Ingredients 6



Chuck Roast Dinner image

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 250mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

1 boneless beef chuck roast (3 pounds), cut into serving-size pieces
3 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
2 cans (11-1/2 ounces each) tomato juice
1/4 cup Worcestershire sauce
3 tablespoons quick-cooking tapioca

CHUCK ROAST WINNER

Make and share this Chuck Roast Winner recipe from Food.com.

Provided by KahneDame

Categories     Meat

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 4



Chuck Roast Winner image

Steps:

  • 1.In a baking dish that your roast will fit in, place aluminum foil both width ways and length ways - you will be sealing the roast in the foil so make them long strips.
  • Place the roast on top of the foil.
  • Completely cover the roast with worcestershire sauce. There really isn't a measurement - just cover the roast.
  • Place the cream of celery soup on the roast - covering the roast.
  • Sprinkle the dry onion soup on top of the celery soup.
  • Seal the roast with the foil.
  • Bake at 350 degrees for 2-3 hours. (depends on the size of roast) This is wonderful with a baked potato and corn. It makes its own gravy so mashed potatoes would work as well.

1 (2 -3 lb) chuck roast
1 (1 1/4 ounce) packet dry onion soup mix
1 (10 1/2 ounce) can cream of celery soup
Worcestershire sauce

PRIZE-WINNING POT ROAST

Make and share this Prize-Winning Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11



Prize-Winning Pot Roast image

Steps:

  • Place chuck roast in a roasting pan.
  • In a small bowl, combine the soup, soup mix, and red wine; pour over the roast.
  • Cover and bake in a 350° oven for 1 hour.
  • Add in apple juice concentrate, potatoes, and carrots.
  • Cover and bake another 30 minutes; remove from oven.
  • Add in mushrooms, celery, salt, and pepper.
  • Bake for one more hour, uncovering for the last 30 minutes.

Nutrition Facts : Calories 1488.5, Fat 86, SaturatedFat 33.4, Cholesterol 291.2, Sodium 2965.9, Carbohydrate 82.4, Fiber 10.5, Sugar 25.9, Protein 85

3 1/2-5 lbs beef chuck roast
2 (10 3/4 ounce) cans cream of celery soup
1 (1 1/2 ounce) package onion soup mix
1 -2 cup red wine (or beef broth)
1/2 cup frozen apple juice concentrate
4 -6 potatoes, peeled and quartered
4 -8 carrots, cut into 3-inch lengths
1 lb fresh mushrooms
8 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon pepper

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