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Old 12-11-2006, 11:54 AM   #11
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I like to salt and pepper the roast and let it stand at room temp for a couple of hours. I then sear both sides in the Dutch oven and remove the meat. Add some minched garlic and onion and sautee for a minute or two and degalze the pan with a 1/4 to 1/2 a bottle of your favorite dry red wine. Reduce the wine by 3/4's and add tomato sauce to it. Return meat to pan and roast at at 325 degrees covered until tender. Remove meat from pan and stir crumbled bleu cheese into the remaining sauce to taste.

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Old 12-11-2006, 03:42 PM   #12
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I generally cook my chuck roasts in foil. I put carrots on the bottom use lipton onion and musroom soup mix on top and what ever you want in the way of spices, some V-8 jouce, fold the ends to seal, place packet in a roasting pan and cook at 325 for a couple of hours. You can vary this which ever way you want , changing the root veg., V-8 for wine, I usually start here and use what ever I have on hand, and am in the mood for.
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Old 12-11-2006, 09:25 PM   #13
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Heat the pan HOT. Add 2 tablespoons EVOO. Add roast and one onion
sliced thick. Brown and Turn roast .Brown other side.. Lower heat and add one cup of red port wine to deglaze pan. Add carrots,celery. Let cook 1 hour. Peel and cut potatoes. Cut potato in half and each half in three (size chunks you prefer)
Check liquid....add warm water or wine. Wine tenderizes the meat. Let cook
All done in about 2 hours.


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Old 12-12-2006, 09:33 AM   #14
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I like to sear the roast, brown some onions and garlic, put it all in a dutch oven or lidded skillet, pour a bottle of beer over the roast, and cook slowly for a couple of hours. Add some thyme and rosemary, if you like, and salt and pepper.

My sister puts in a packet of Italian dressing mix---that is good, too.

Even if you don't like the taste of beer, you will like this pot roast.
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Old 12-12-2006, 10:32 AM   #15
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Here is what we do at my work.
Cook a pot roast any old normal way. Our is precooked.

When we make our pot roast.
We take the pot roast and put it in a little basket in this kind of beef water... I forgot the name, but all the pot roasts sit in it.
Then we heat up broccoli, cauliflower, carrots with garlic butter on top.
Then he heat up a yorkshard pudding.
When those are done. We take a plate, and pour some beef gravy on the bottom. Then the veggies and yorkshard pudding go on the plate, along with some mashed potatoes. Then we take the basket out of the water, and shake it until as much of the water is gone as you can, and the put it on the plate.
You could add more beef gravy on top.
We dont. But you could. :P
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