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Sunday, March 4, 2012

Anything Better than Chuck Roast?

I am not sure what happened to the beef industry over the past six months, but a nice marbled Chuck Roast was out of my price range.  Well, maybe not entirely, but I refused to pay $6.99 for a roast.  My usual budget was about ten dollars for a nice size, but when it started heading for eighteen dollars for the same thing, I just had to draw the line.  

Thursday was a treat to find a nice Angus roast at a reasonable price.  One of my favorite comfort foods has to be the Classic Pot Roast.    Here is my little variation, dressed up.   Root vegetables of your choice can be added during the last hour of braising. 


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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic, minced
1 can beer
1  salt and pepper to taste
1 lg onion   (**see note); quarter inch slice


Preheat oven to 325F.     


Heat olive oil in a Lodge Cast Iron Dutch Oven.  Add Chuck Roast and brown on both sides.   Remove from pan. 

Continue heating dutch oven;  add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer and continue heating until foaming subsides.  Return roast to dutch oven and cover with lid. 

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.


**I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.


Notes:  ©W. H. Stoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.88 **



This Week's Vegetable Medley

Ready for Carving
Time to enjoy...with a little Flower Pot Bread


Bon Appétit and Enjoy 
YOUR Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013