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Old 10-30-2006, 11:01 AM   #1
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ISO boneless chuck roast recipe

Hi i have a 2 1/2lbs boneless chuck roast thawing right now and i have no idea what to do with it. Anyone have a simple way to cook this?

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Old 10-30-2006, 11:11 AM   #2
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I would put it in a 300-325 oven for as long as possible (falling apart).

First I would get a fry pan screaming hot, salt and pepper the roast and put a nice crust on each side. (but this is not a requirement)

You can bake it with potatos, onions, carrots, celery, tomatos etc and enjoy that for dinner. Some people sprinkle it with dry onion soup mix. Cover it in the oven.

I usually divide the cooked roast into 3 meals. One is the night it is cooked with the veggies, then I make hot roast beef sandwiches with gravy and then I use the last 3rd for bbq.

I freeze the last 2 dinners so we don't get bored. There are only 2 of us so a 2.5# roast is big.
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Old 10-30-2006, 11:51 AM   #3
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Hi thanks for the suggestion. Do you think i should put the veggies in at the beginning or maybe after about an hour or so assuming i would cook this for about 2 hours. Its about 2'' thick.
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Old 10-30-2006, 12:10 PM   #4
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Cut the roast into 1" chunks. Make a mixture of flour, salt and pepper and dredge the chunks. In a heavy pan, add a bit of oil or fat and brown the chunks. Don't crowd them. Take out and add more in batches if necessary.
Take meat out. Add a sliced onion to the grease and saute it lightly, scraping up the browned bits as much as possible.
Sprinkle the onion with a bit of granulated bouillion if you have it and a couple of more tbs of the seasoned flour. Add 2C of water or beef broth and whisk until the flour is incorporated and smoothed out. Add a dash of worcestershire sauce.
Add the meat, 3 ribs of celery in 1" pieces, several carrots, chunked, several new potatoes, cut in quarters.
Add a bit more water if it doesn't look quite enough.
Cover tightly and put in a 300* oven for 2 hours.
You can do it in one piece if you want but I think chuck is harder to slice in this preparation. The cut up stew works nicely.
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Old 10-30-2006, 12:59 PM   #5
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Quote:
Originally Posted by debbie24
Hi thanks for the suggestion. Do you think i should put the veggies in at the beginning or maybe after about an hour or so assuming i would cook this for about 2 hours. Its about 2'' thick.
Ya, I would wait until the last hour- but I would cook it about 3 hr. on 325- Good Luck !
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Old 10-30-2006, 01:15 PM   #6
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I use boneless chuck roasts for pot roast, chili, boeuf Bourguignon, beef stew.
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Old 10-30-2006, 02:35 PM   #7
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With that large of a boneless chuck roast I would divide it into several meals. I usually I make beef stew or pot roast.
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