Ingredients
-
3 - 4
-
2
-
8
-
2
-
1
-
2
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Day 1 Beef Chuck Roast,This is for a diversified rotary diet. We eat beef on day 1.,This recipe came out amazing. used seasoned flour to make the gravy and poured that on top of the sliced beef. Tender and juicy.,DELICIOUS. I thought I had a chuck roast in the freezer but it turned out to be a blade roast. Other than using that, the only changes I made were to use dried rosemary since the fresh wasn’t very nice at the store, and to cook this in a crockpot all day after browning the meat and making the braising liquid. This was really lovely and I will keep this recipe on hand and make again and again. A little more work than my standard roast recipe but so, so worth it. Made for Spring ’12 PAC.
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Steps
|
1
Done
|
Preheat Oven to 300 Degrees F. |
|
2
Done
|
in a Large Dutch Oven, Heat Oil. |
|
3
Done
|
Brown Meat on All Sides and Season With Salt and Pepper While Browning. |
|
4
Done
|
Remove Beef to a Plate When Done Browning. |
|
5
Done
|
Add Onions and Mushrooms to the Pot and Cook Until Onions Are Translucent. |
|
6
Done
|
Add Garlic and Mustard Powder and Cook For 1 More Minute. |
|
7
Done
|
Stir in Stock or Water and Loosen Any Bits on the Bottom of the Pot. |
|
8
Done
|
Add Sugar and Give a Good Stir. |
|
9
Done
|
Add Meat Back to Pot Making Sure to Also Add Any Juices That Drained Onto the Plate. |
|
10
Done
|
There Should Be Enough Liquid to Come About Halfway Up the Sides of the Roast, but If not, Add Enough Water to Reach This Point. |
|
11
Done
|
Top With Rosemary Sprig. |
|
12
Done
|
Cover and Cook in the Oven For About 3 Hours or Until Meat Is Fork Tender. |
|
13
Done
|
Place the Meat on a Serving Plate and Tent With Foil. |
|
14
Done
|
Cook the Liquid Until It Is Reduced by About Half, Making a Glaze / Gravy. You Can Add a Bit of Flour Mixed With Cold Water at This Point If You Want to Thicken It. |
