Moms Chuck Roast My Favorite Recipes

Steps:

• Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
• Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
• ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
• When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
• Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
• Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
• At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
• Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
• Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
• Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
• Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
• For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
• When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
• Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).

Steps:

• Set oven to 350 degrees F. Salt and pepper roast on both sides. Put meat rack in roasting pan or Dutch oven. Put roast in roasting pan on top of rack.
• Add water to pan until it comes up to 2/3 on side of roast. Pour A.1. Steak Sauce on top of roast. Use a fork to level out the sauce across the roast (should be thick). Get the first packet of onion soup mix and put in the water around the roast. Get the second packet and put on top of the roast (make sure it is even). Add the first onion and put in the water around the roast. Add the second onion on top of the roast(scatter evenly).
• Put in oven for 2 hours with roasting top covered. At the end of 2 hours flip the roast oven and cook for 1 more hour with roasting top covered. At the end of the 3rd hour remove roast from pan.
• Pour the gravy in a microwave Pyrex dish. Heat the gravy mixture for 2-3 minutes in the microwave. Prepare cornstarch and water to use as a thickener for the gravy. (Do as many times you desire to thicken gravy.) Heat in microwave to desired consistency. Serve roast and rice and gravy.

Steps:

• In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast., Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours., Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing., Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).