"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 01-14-2015, 06:55 PM   #11
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
There is a favorite chuck roast recipe that I've been making for over 50 years and everyone loves it. Plus, if you are a mashed taters person, the gravy is the ticket. Here's what to do:

Take out two very large sheets of heavy-duty aluminum foil. Quite enough to securely wrap the 3- to 4-pound roast you will be cooking. Place one sheet of foil on top of the other.

Put the chuck roast in the center of the foil. Spread on a can of cream of mushroom soup, undiluted, on the top of the roast. Sprinkle one envelope of dry onion soup mix. Over the years I have reduced the soup mix because, to me it seems too salty. Just make your own decision here. I usually also add a 4-ounce can of drained mushroom stems and pieces, sprinkled over the top of the onion soup.

Fold foil over top of roast and roll the long edges together to make a secure seal. Fold short ends up and roll to tightly seal.

Place the whole works in a 9- x 13-inch baking dish, pour about 1/2 inch of water in the baking dish. Bake the roast in a preheated 350F oven for about 2 hours.

Remove from the oven and, very carefully, open the top of the foil. Inside, you will discover a tender, flavorful roast with lots and lots of gravy.

I've also put all the ingredients in my crock-pot and cooked on LOW for about 8 hours with equally tasty results.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-14-2015, 07:24 PM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
How about oven beef stew.

Cut a pound of chuck into cubes. A couple of carrots, potatoes, onions and celery ribs into chunks. Put everything into a casserole with a tight fitting lid, add a 10 3/4 ounce can of undiluted cream of tomato soup, salt, pepper, a bay leaf and a shot of Worcestershire sauce. No need to brown the meat, just toss everything together and bake covered in a 325 to 350 oven for 1 1/2 to 2 hours.

I used to leave out the potatoes and serve it over mashed potatoes.

This is a great way to use up a freezer full of venison.

If you don't like to use canned soup substitute a small can of tomato sauce or some leftover marinara sauce.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 01-14-2015, 07:28 PM   #13
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I like to cube up a chuck roast for stew or chili, less expensive than reg stew meat.

You can use a cut up chuck roast to make Sunday Gravy / Italian Red Sauce for pasta.

I am making a pot roast for tomorrow's dinner. Got a nice 3 lb roast at the store today. My method is to brown the roast in a little oil. Remove from the dutch oven. Add a pile of sliced onions to form a natural trivet in the pan. Sprinkle on some herbs, ( rosemary, thyme, marjoram or savory - what you like) on the roast and lay some more onions on top of the roast.


Return the roast to the pot. Add liquid ( broth, `~1 cup red wine, water) to the pan until it reaches half way or so up the roast. Add a couple bay leaves. Slow braise at 275-300 degrees F about one hour per pound of beef or about 3-4 hours at a low temp. After about halfway done, I add All The Carrots within a half mile radius. If there is still room in the pot, a few cut up potatoes. I LIKE oven browned potatoes, but am willing to sacrifice for more carrots. (Make mashed potatoes instead). Add more liquid if a lot has cooked away. Get out the turkey baster and start basting the carrots and taters that are above the liquid line every 20 minutes or so until the roast is done.

Remove roast to a platter and cover with foil. Mash the onions that are on the bottom of the pot with a hand potato masher or a vertical wooden masher pounder thingie that I found at a sale once. The onions should have practically melted. Proceed how you usually make gravy. Meat is super moist and tender.

Good thing I am not making this now. I forgot to rub in some salt/pepper before browning and thin slice some garlic cloves into the braising liquid and fish out the bay leaves/ herb sprigs before making gravy.

Use leftovers to make hot roast beef sammies or stew or cottage pie.
__________________
Whiskadoodle is offline   Reply With Quote
Old 01-14-2015, 09:29 PM   #14
Assistant Cook
 
Join Date: Oct 2011
Posts: 24
You have given me some of the best recipes and really look forward in making these.

Now all I have to do is figure out how to make BBQ Beef Sandwiches out of Chuck Roast.

I really am looking forward now to make a Chuck Roast now.

I also would like to know how you make potatoes browned in butter. I am not sure if you boil the potatoes first and than brown the potatoes. I have tried this and they did not come out good, they all fall apart.
__________________
nhoj is offline   Reply With Quote
Old 01-14-2015, 09:49 PM   #15
Senior Cook
 
Join Date: Jan 2015
Location: New England
Posts: 269
Quote:
Originally Posted by nhoj View Post
You have given me some of the best recipes and really look forward in making these.

Now all I have to do is figure out how to make BBQ Beef Sandwiches out of Chuck Roast.

I really am looking forward now to make a Chuck Roast now.

I also would like to know how you make potatoes browned in butter. I am not sure if you boil the potatoes first and than brown the potatoes. I have tried this and they did not come out good, they all fall apart.
BBQ beef sandwiches I would definitely use the shred method, I would also do a tenderizing marinade, I use Kiwi, pineapple seems to work the fastest but I don't like the end result..
Simply pick a marinade recipe and add some kiwi that you process into a liquid with a food processor or blender... The kiwis acids {I forget what its called} breaks down the connective tissue and doesn't turn the meat to mush like pineapple can, you wont taste any kiwi in the meat after its cooked, but you will notice night and day tender difference...

I would shred and then bag in a marinade that I add liquified kiwi to...
So in your case, shred the meat, make your bbq sauce and then add the kiwi, marinade your shredded meat, and then cook it how you want...

Another trick to an awesome bbq beef sandwich is to add some well done non bbq meat in there, I pick the fattiest pieces and dont bbq them, over cook them a bit till almost crispy then make the sandwich and put a piece of the well done fatty beef right on top....
__________________
Cooking4to is offline   Reply With Quote
Old 01-14-2015, 09:55 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
You can use the Chief's recipe for shredded beef for BBQ beef. Once it's cooked and shredded, mix it with your favorite BBQ sauce and voilà! Shredded BBQ beef

You might want to start a new thread about the potatoes so it doesn't get lost in this one.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-14-2015, 10:00 PM   #17
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,315
Quote:
Originally Posted by nhoj View Post
You have given me some of the best recipes and really look forward in making these.

Now all I have to do is figure out how to make BBQ Beef Sandwiches out of Chuck Roast.

I really am looking forward now to make a Chuck Roast now.

I also would like to know how you make potatoes browned in butter. I am not sure if you boil the potatoes first and than brown the potatoes. I have tried this and they did not come out good, they all fall apart.
Hi nhoj, and welcome to DC.

If you're looking for an easy and good way to make BBQ beef sandwiches for you and your love, just slow cook your roast as others have suggested, until it's fall apart tender.

Remove and discard any hunks of fat, put the roast in a large bowl or on a cutting board, get a couple of forks, and just start shredding. Once it's shredded, add your favorite bottled BBQ sauce and mix it in until it's the consistency you want.

It makes an especially good sandwich if you split a couple of hoagie rolls and toast them cut side down in a dry preheated skillet until they are toasted nice and brown, then add your shredded beef mixture and enjoy.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 01-14-2015, 10:42 PM   #18
Assistant Cook
 
Join Date: Oct 2011
Posts: 24
I am looking forward in making these and hope that my wife will be able to eat this tender beef and sandwiches.

I hope and pray that you and your love ones never get ALS.

I also have New York steaks hat are tough, any ideals of how to make these tender?

I want my wife to enjoy her meals.
__________________
nhoj is offline   Reply With Quote
Old 01-15-2015, 11:05 AM   #19
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,887
When you're feeling a little Mexican:


Beef Barbacoa


Ingredients:
* 1 tsp kosher salt
* ½ tsp freshly ground black pepper
* 1 tsp Mexican oregano
* ¾ tsp ground cumin
* ¾ tsp chili powder
* 2¼ pounds boneless chuck, trimmed and cut into large pieces
* 2 Tbs cooking oil
* 2 chipotle peppers
* 1 Tbs adobo sauce from chipotle peppers
* 1 cup beef broth
* 1 tsp garlic, minced


Instructions:
Preheat oven to 300°.
Put the first 5 ingredients into a small bowl and whisk to combine. Rub the spice mixture evenly over the beef, wrap it in plastic and refrigerate it for from 4 hours to overnight. Remove the beef from the refrigerator and allow it to come to room temperature.

Heat a large Dutch oven over high heat. Pour the 2 Tbs cooking oil into Dutch oven and heat to shimmering. When the cooking oil starts to shimmer, add the beef and brown on all sides. Add the beef broth and garlic to the Dutch oven and deglaze it. Stir in the chipotles in adobo sauce, cover the Dutch oven and place it in the oven at 300°F for 3 hours, until the beef is very tender. Cool to room temperature.

Remove the beef from the Dutch oven and pour the liquid into a fat separator. Shred the beef with 2 forks. Return the beef and the defatted liquid to the Dutch oven. Bring the shredded beef and liquid to a simmer over medium-high heat. Simmer mixture, stirring occasionally, until all of the liquid evaporates. Reduce the heat to medium, and sauté the beef until it is crisp on the edges. Transfer the beef to a serving bowl.


And you can use the leftovers for a Mexican style breakfast the next day:


Eggs Barbacoa

Ingredients:
* 1 large corn or flour tortilla
* ¼ Tbs butter
* 1 large egg
* kosher salt and freshly ground black pepper to taste
* ½ cup warm Beef Barbacoa
* ½ cup Ranch Style Beans
* ½ cup Mexican rice
* ½ cup salsa
* ½ cup queso fresco, crumbled
* sliced scallions and fresh cilantro for garnish
* lime wedge

Instructions:
Simmer the Ranch beans in a small saucepan over low heat, stirring occasionally.

Melt ¼ Tbs butter in a large nonstick skillet over medium heat. Place 1 tortilla in the pan and cook for 30 seconds on each side, or until toasted.
In the same non-stick skillet, cook the eggs to your preference; sunny side up, over easy, basted, scrambled, etc. Add salt and pepper to taste.
Serving Suggestion: Place a tortilla on a plate. Place the egg on the tortilla at 9 o’clock and the Beef Barbacoa at 3 o’clock. Add ½ cup of the ranch style beans on the tortilla at 6 o’clock and ½ cup Mexican rice at 12 o’clock. Top with salsa and queso fresco and garnish with scallions and fresh cilantro. Serve with a lime wedge.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 01-15-2015, 11:53 AM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,894
Nice recipes, Sir Loin. You might want to reconsider placement of the instruction to preheat the oven
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Tags
roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.