Savory Chuck Roast Recipe 455

Steps:

• Cut 8-10 slits in roast, sprinkle with vinegar and garlic salt then dredge in flour.
• Brown roast on all sides in hot oil.
• Transfer to baking pan or slow cooker.
• Stir together soup mix, sherry and coffee.
• Pour over roast.
• Add mushrooms.
• Bake at 350 for 3 hours.

Steps:

• Rub roast with vinegar. Cut slits in roast. Sprinkle garlic powder into slits. Dredge the roast in flour. Brown roast on all sides in hot oil in Dutch oven over medium high heat. Stir together dry soup mix, wine and coffee. pour over the roast. Add sliced mushrooms. Cover and bake at 350 degrees for 3 hours or put in crock pot; add carrots, potatoes and onion slices and cook on low all day in crock pot.

Steps:

• Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
• In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
• Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
• Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
• Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

Steps:

• Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point), add roast cover; marinate in the refrigerator overnight.
• Remove from the fridge.
• Remove roast from marinade (reserve the marinade).
• Place roast in a Dutch oven.
• Brown the roast in oil on all sides.
• Combine the reserved marinade and all other remaining ingredients; pour over roast.
• Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender.
• Skim off the fat.
• Serve sauce with roast.

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.