My Wonderful World

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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!

5 comments:

Gary said...

Mr. Bill,
It’s a good thing that you did not post this as “I am preparing this now”!!! Because with a good tail wind I could most like be in your area in three hours, the upper end of your posted cook time, lol. Your recipe is not to different from the one I use but for a couple ingredients, onion soup mix and beer, hmm. Well you know I will be adding those two the next time I roast one up.

I am really excited about you tip on using the onions as a “RACK”, ingenious!!! Hoping you guys are having a good weekend and it’s not too blustery out your way. – gary

Becca said...

This looks wonderful. George does not care the potatoes and carrots, but I grew up eating it this way. It is about time I make it. Thanks for posting the photos.

Betsy from Tennessee said...

Yum... There's just nothing better!!!! I love my veggies cooked in the crockpot with a good ole pot roast... Delicious!!!! (Now you have made me hungry!!!! ha)
Betsy

Reeni said...

This looks wonderful! Major comfort food for a Sunday dinner in my house!

Pam said...

This looks really delicious. It is one of my favorite cuts of beef and I do no more than the meat and veggies in a dutch oven cooked slowly in the oven. Now, I'll have to try your way.

I don't know much but I do know that last fall I heard Orion Samuelson, the "ag guy" on WGN radio, say that due to the drought in the South and the West last summer, and the rising prices of grain to feed the stock, the price of beef will soar in the spring. And it definitely has here!!!

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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 2014