Chuckroastfortwo Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Steps:

• Rub the salt, pepper, and brown sugar into all the sides of the roast.
• Place the meat and the whole onion into an roasting pan.
• Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
• Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
• Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
• Cover the pan if the meat looks like it is drying out.
• Chop the onion into the gravy before serving.

Steps:

• In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
• Sprinkle beef with the mixed seasoning on all sides.
• Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
• Add the onion to the pot and saute until light golden color.
• Dissolve the beef base in hot water.
• Pour the resulting broth around the roast in the pot.
• Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
• Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
• Remove meat from pan and keep warm by covering with foil.
• Mix the flour and water together to create a slurry.
• Add the gravy master to simmering broth.
• Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
• Simmer for a couple of minutes to cook the flour.
• Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
• NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.