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Old 12-03-2004, 11:12 AM   #1
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Chuck Roast on sale

Can someone share their favorite recipe using Chuck Roast..........its on sale and I wanna pick up a few.

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Old 12-03-2004, 11:19 AM   #2
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I like to cut it into pieces and make stroganoff or stew myself. I have recently had success doing the crockpot pot roast thing. My family went nuts for it. Do you need ideas or recipes?
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Old 12-03-2004, 11:20 AM   #3
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http://www.discusscooking.com/viewtopic.php?t=6303

Saw this earlier today...you might want to try it out.
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Old 12-03-2004, 11:26 AM   #4
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Sizz...I use chuck roast cut up for my beef stews....if you want to use it whole...I would brown it really well...remove from pan...add lots of chopped onion, carrot, celery, fennel, garlic (any flavors you like)...for another base of flavor...I would mix in some tomato paste (this will give your dish a heartyness)...now for liquid....beef stock or red wine..I would put in a small amount to braise the meat not stew it...put in a low oven and cook until fork tender...remove fat from gravey...cut into slices...and serve. Its hard to mess up..use what I suggested as a base and let your imagination be your guide.
Keep in mind the meat also makes great stews.
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Old 12-03-2004, 02:23 PM   #5
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Yes Alix.........I'm needing some ideas. I just made a beef stew several weeks ago so I really don't want to make that again and I really wanted something different then my routine roast with vegs I cook in the crockpot.
I'd love something savory........something with a tomato base that has a smidge of heat to it....hubby doesn't care for things too hot.....just a smidge :)
I thought about the stroganoff but when I mentioned awhile back I was thinking of making that he said he was pretty sure he didn't care for stroganoff so I hate to waste the money on the ingred. if he's only going to take a nibble.
Thanks for the recipe Chez!
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Old 12-03-2004, 02:27 PM   #6
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hhhmmmm, tomato paste, green peppers, onions, red wine, mushrooms...

sound good, Sizz?
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Old 12-03-2004, 02:29 PM   #7
 
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Quote:
Originally Posted by chez suz
Sizz...I use chuck roast cut up for my beef stews....if you want to use it whole...I would brown it really well...remove from pan...add lots of chopped onion, carrot, celery, fennel, garlic (any flavors you like)...for another base of flavor...I would mix in some tomato paste (this will give your dish a heartyness)...now for liquid....beef stock or red wine..I would put in a small amount to braise the meat not stew it...put in a low oven and cook until fork tender...remove fat from gravey...cut into slices...and serve. Its hard to mess up..use what I suggested as a base and let your imagination be your guide.
Keep in mind the meat also makes great stews.
You've been into my recipes haven't you chez suz!
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Old 12-03-2004, 02:41 PM   #8
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Mudbug that sounds good. What would I do salt & pepper the meat then brown it (cut in cubes) in some EVOO and maybe a pat of margarine. Then add vegs and tom. paste?
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Old 12-03-2004, 02:43 PM   #9
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never mind Mud........I think Chez recipe would work going this way. Thanks
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Old 12-03-2004, 02:44 PM   #10
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I would do it the way chez suz suggests - brown the meat, take it out, throw the vegs in to saute in the drippings (add the tomato paste and stir it around to get mixed in good, throw meat back in, pour in wine, cover, and rock on.
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