Grandma Vickies Chuck Roast Recipes
GRANDMA VICKIE'S CHUCK ROAST
Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.
Provided by chris
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
- Bake in the preheated oven for 2 hours.
- Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g
GRANDMA ETTA'S CHUCK STEAK FRY-ROAST
Make and share this Grandma Etta's Chuck Steak Fry-Roast recipe from Food.com.
Provided by plove53
Categories Steak
Time 1h10m
Yield 1 pan, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan; add oil; fry the steak a minute on both sides.
- Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
- Add a little water (just enough to cover bottom of pan).
- Add carrots, celery, garlic, and any salt and pepper.
- Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
- Only remove the cover to see if you need to add water.
Nutrition Facts : Calories 101.4, Fat 2.7, SaturatedFat 0.4, Sodium 120.5, Carbohydrate 18.5, Fiber 5, Sugar 8.9, Protein 2.1
GRANDMA RUTH'S SUNDAY POT ROAST
Make and share this Grandma Ruth's Sunday Pot Roast recipe from Food.com.
Provided by commercesd
Categories Meat
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Wipe and pat chuck roast with a paper towel.
- Put roast into heavy baking pan.
- Cover meat with dry onion soup mix and top with mushroom soup.
- Place carrots and potatoes around meat.
- Pour water over vegetables.
- Bake for 3 1/2 to 4 hours or until meat is tender and falls off the bone.
- Serve with bread and salad.
Nutrition Facts : Calories 285.5, Fat 10, SaturatedFat 3.8, Cholesterol 74.8, Sodium 657.9, Carbohydrate 22.8, Fiber 2.7, Sugar 2.5, Protein 26.9
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