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Old 07-09-2007, 06:28 PM   #11
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Quote:
Originally Posted by jennyema
If you are looking for a "roast you can slice" you might think of buying a cut that is suitable for dry roasting, like a rib roast or a sirloin roast, rather than one most suitable for braising or moist cooking.
I’m actually thinking of getting a rib roast soon, but I plan on doing this to it! That brings a tear to my eye.

We recently went to a local meat market and bought one of their meat “packages” that comes with all kinds of cuts of meat, and I’ve got a couple of Chuck Roasts that I need to cook, so I’m looking forward to this recipe tonight.
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Old 07-10-2007, 08:30 AM   #12
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My wife cooks chuck roast in a crock pot with some potatoes and veggies. One of my favorites.
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Old 07-10-2007, 06:44 PM   #13
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Quote:
Originally Posted by Katie E
Yes, it is a roast that is sliced rather than shredded. Although, you can cook it longer if you wish to have it shred. As for the water bath, I started doing that many years ago when my foil somehow was breached and the juices ran into the pan. I discovered that just a little bit of water around the packet helped the whole thing to cook better. It could just be my imagination, though.

It is a delicious roast and the smell will drive you crazy as it cooks.

Also, originally, I used a whole envelope of onion soup mix, but it's quite salty so I now use less.
Hi Katie, just wanted to let you know I made the chuck roast last night per your recipe, and it is amazing! So tender and juicy with a nice gravy to boot. We love it. I have now forever added this recipe to my standard repertoire. Thanks again!
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Old 07-10-2007, 07:09 PM   #14
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I haven't read the whole thread, so forgive me if I'm being redundant, but I'd make them into Italian Beef. Nobody doesn't like Italian Beef.

I do mine in the crock-pot, with a package of dry Italian dressing mix and a beer. Just dump it all in. Double that for 2 roasts.
You can do the same thing in a 250-300F oven, using a roasting pan and lid, or even on the stove-top, using a good heavy Dutch oven. The low cooking temp is what makes the meat fall apart.
We take ours out once the meat is tender, let it stand a bit, then slice it against the grain and return it to the pot. that way, the meat is not stringy.

We serve ours with buns, mustard (for me) and pepperoncini.
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Old 07-10-2007, 07:21 PM   #15
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Quote:
Originally Posted by keltin
Hi Katie, just wanted to let you know I made the chuck roast last night per your recipe, and it is amazing! So tender and juicy with a nice gravy to boot. We love it. I have now forever added this recipe to my standard repertoire. Thanks again!
Glad you liked it, keltin. As I said, I've never met anyone who didn't like it. It disappears in our house.
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Old 07-10-2007, 07:55 PM   #16
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Hi Katie I just wanted to say that we tried the recipe tonight and hubby loved it! He didn't even realize it was the chuck roast till I told him.
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Old 07-10-2007, 08:02 PM   #17
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Great, Robin. Told you it was a winner. When our 5 children (4 sons = food vacuums, and 1 daughter) were at home, it was one of their favorites. Of course, I had to make a cauldron of mashed potatoes so they could drench them with the yummy gravy.
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Old 07-10-2007, 08:09 PM   #18
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Quote:
Originally Posted by Katie E
Great, Robin. Told you it was a winner. When our 5 children (4 sons = food vacuums, and 1 daughter) were at home, it was one of their favorites. Of course, I had to make a cauldron of mashed potatoes so they could drench them with the yummy gravy.
Yeah that's one thing I didn't get to do. I thought I had more instant taters and I didn't realize it was getting so late to make them from scratch. So I didn't get to fix the taters. Instead we have veggies and rice.
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Old 07-14-2007, 12:09 AM   #19
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Hi Katie

Might be a silly question but the foil is made like a parcel with the meat and mushroom soup etc inside it so it all stays inside? It doesn't actually go straight into the roasting pan right?

Also how do you make the gravy after the meat is done? Is the water gone from the pan by then?

Sorry for the silly questions - I'm really new to roasts so just want to clarify :)

Thanks!
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Old 07-14-2007, 12:50 AM   #20
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Quote:
Originally Posted by Turando
Hi Katie

Might be a silly question but the foil is made like a parcel with the meat and mushroom soup etc inside it so it all stays inside? It doesn't actually go straight into the roasting pan right?

Also how do you make the gravy after the meat is done? Is the water gone from the pan by then?

Sorry for the silly questions - I'm really new to roasts so just want to clarify :)

Thanks!

Not a silly question at all, Turando. Everything is sealed tightly in the foil packet and the whole packet is placed in a roasting pan with the bit of water in the roasting pan. The food cooks in the tightly sealed packet and results in tender meat with a wonderful gravy that is a result of the meat juices melding with the cream of mushroom soup and onion soup mix. Trust me, it comes out great with no need to make gravy after it's all been cooked. It's one of the easiest ways of creating roast beef and gravy that I've ever found. It's been prepared in this manner in my family for over 60 years and everyone has made it with no mishaps.
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