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Day 1 Beef Chuck Roast

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Ingredients

Adjust Servings:
3 - 4 lbs chuck roast fat trimmed
2 tablespoons canola oil
8 ounces mushrooms cut in half
2 tablespoons garlic minced
1 large onion chopped
2 cups beef stock or 2 cups water
2 tablespoons brown sugar
1 sprig fresh rosemary
1/2 teaspoon mustard powder
salt
pepper

Nutritional information

405.2
Calories
169 g
Calories From Fat
18.8 g
Total Fat
6.7 g
Saturated Fat
149.7 mg
Cholesterol
486mg
Sodium
9.8 g
Carbs
0.9 g
Dietary Fiber
6.3 g
Sugars
50.5 g
Protein
382g
Serving Size (g)
6
Serving Size

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Day 1 Beef Chuck Roast

Features:
    Cuisine:

    This recipe came out amazing. used seasoned flour to make the gravy and poured that on top of the sliced beef. Tender and juicy.

    • 220 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

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