How to Roast a Beef Chuck Underblade Toast
04/09/2022
I followed the recipe but I used dried thyme from this past year's garden and I used cherry-red potatoes,,,,the vino I used was cabernet savignion and this dish was probably one of the finest dishes I take ever made !! And I am a gorging cook and I prepare many dishes,,,this will be a 'go to' dish the adjacent time I take company !!! Cheers for sharing this !!
01/fourteen/2021
I've been craving roast beef for ages at present and finally came across a good cut at the shop.
I used bacon fatty to brown the meat, and didn't accept beef stock so I used a combo of chicken and mushroom (odd I know, but that'south all I had) and accidentally put in 2 more ounces than required, simply that didn't touch on anything really. I didn't measure the carrots or potatoes and I threw in some small whole onions as well. For seasonings, I added some fresh rosemary also as the thyme and a few shots of Worcestershire and used a cabernet merlot for the wine.
The meat came out absolutely amazing! It could have gone a bit longer to be "fall apart at a impact" but it shredded into large chunks nicely and I used the copious liquid to brand gravy. This recipe is for sure going into my list. Cheers!
01/15/2019
I cooked this during thanksgiving using the Ho-hum-cooker version, and information technology was delicious! I came back and then I could make it again, but now I tin't find the Slow-cooker version? Was it removed? I retrieve the ingredients were practically the same, but it had Deadening-cooker times and instructions. Can someone guide me to that version?
01/xv/2019
This recipe is simple and worthy of the V Star rating! One thing though... the recipe as is states it yields "10 servings"...I doubled the recipe (6lbs of meat) and I served it to a group of vii men and there was barely plenty for each of them to have ane hearty bowl - in that location were NO leftovers and I'chiliad sure some would have gone back for seconds had there been a crumb left to eat. Don't get me wrong, they didn't Need seconds, but I'm only saying - "10 servings???" I don't call up and then.
01/12/2019
This is the best pot roast I have ever had ! Information technology is the but 1 I accept ever made! There is no reason to effort another recipe!
12/29/2018
I followed the recipe precisely except I used dried thyme. It was astonishing!. I am not a wiz in the kitchen; in fact I rarely cook. This was so easy to make and tasted incredible. I tried a pot roast recipe last year that failed miserably. I'1000 so happy I tried to make another pot roast and that I found this recipe. I may need to frame it so I can easily find information technology over again. ; )
12/26/2018
I wasn't sure this recipe could see the positive reviews I had read but certain nough it did! I cooked a much larger roast in a cast-iron, not-enameled, family unit dutch oven i have. I'd read the feedback and left the carrots and potatoes out until the terminal one one/two hours. I added another onion at that time besides. I used venison broth I've recently made. Talk nearly knock out rich flavours. I don't usually think of pulled beef as being a roast but I volition from at present on. Oh, I nonetheless volition exercise my prime ribs only this volition be a much more mutual weekly winter repast, more than of a stew than a roast. Comfort nutrient for certain. I'm ketogenic, simply for those who are not, endeavor adding some spoon biscuits on top of this baby before serving!! Thanks for a neat and simple recipe.
xi/22/2018
I recently bought a prissy new dutch oven, and just to cook something different for my married man and myself on Thanksgiving, I made this archetype pot roast instead of the whole traditional turkey spread.
Information technology was utterly succulent, besides equally being a precise and like shooting fish in a barrel to follow recipe. A total success.
Highly recommended!
11/20/2018
I prepared per recipe with only pocket-sized changes (included celery, added a couple extra bay leaves, a couple actress cloves of garlic, and added more beefiness stock when I added the veggies to the pot since I used more of everything than called for in the recipe). Used a Staub cast iron dutch oven and cutting veggies on the large side. The meal was absolutely succulent. I was worried that the vino would make the flavor too strong but it was merely correct. I made gravy with the liquid once i removed everything from the pot (just added some flour to cold water to blend then tossed into liquid and simmered for a few minutes). Yum, yum and more yum.
Funny thing - once everything in the pot was simmering away I ran to the post office (which is side by side door to a restaurant) to mail a package. When I was at the counter, one of the clerks said to the other - "I wonder what they're cooking next door, it smells so skillful!" (it was me and my pot roast aroma!! yikes - non sure if it was a compliment or if I should be embarrassed!)
06/23/2018
All I can say is Wow! What an incredible dish - one of my family favorites!
03/15/2018
Used a 3 lb., vii-bone roast & seasoned with appx. 1.5 tsp. salt & 1 tsp. fresh ground pepper. Browned in a heavy frying pan in appx. i tsp. each, canola + olive oil, then (because my dutch oven was likewise small for the bore of this roast), transferred to a sprayed Pyrex baking dish, while the oven was pre-heating. Deglazed the frying pan with the wine (used a decent scarlet blend), so added 14 oz. of my home-made bone goop (no sodium!!). Added tip: I freeze the os broth in whatever large ice cube and silicone cupcake pans I can get my hands on, and so popular them out and go along them in ziplock bags in the freezer, so easy to catch what I need). Poured the wine & goop mixture over the meat in the drinking glass dish, sprinkled with two tsp. of dried Thyme, two tsp. minced garlic (from a jar) and iii bay leaves. Covered and baked on 325 degrees (convection), for 1.v hrs. Removed appx. 1 c. of broth to make gravy due west/ a flour slurry, on top of the stove. Spread two Tbsp. Worstershire, whisked together with one Tbsp. lycopersicon esculentum paste on top of the roast, topped with the sliced onions and baked some other 45 minutes (covered). Added carrots for another 20 or and so (covered), so increased temp. to 350, added irish potato wedges, a sprinkle of kosher salt and baked for another xv minutes (covered). Uncovered, basted the veggies and the roast, then baked, uncovered for another twenty minutes. All veggies were perfectly cooked, had flavor from the roast and still had some texture every bit we're non fans of mushy veggies.Giving this 4/5 because it takes longer to get tender than the recipe indicates.
01/30/2018
I recall this is my favourite pot roast recipe ever. So easy and flavourful. I made exactly as the recipe indicated but used a deep ovenproof skillet instead of a dutch oven. The vino really elevates a simple pot roast by making the sauce so rich and delicious.
01/25/2018
This was so easy and turned out driblet dead delicious.I did make a couple changes. I used 2 containers of chicken bone broth (each held 2 lbs of broth) from the local co-op instead of the beef broth and vino (he hates the taste of wine or beer in cooking). It seems similar a lot of liquid but you'll want the extra sauce it makes. I used a large red onion, six cloves garlic and all the other herbs listed. Stirred in most a tablespoon of Tumeric and broiled information technology for 2 ane/2 hours. And so added the carrots and one big parsnip peeled & sliced. At this point, I as well added two to 3 tablespoons Worcestershire and dried porcini mushrooms that I basis to a powder in a coffee grinder - 1/3 cup pulverisation. These both gave information technology a wonderful depth and richness and the basis mushrooms also helped thicken the broth. Put it in the oven for another 1 ane/4 hours with potatoes baking on the oven rack beside it. Pulled it apart with forks and served it covered with the sauce. New favorite.
11/02/2017
This is an onetime wives' tale. Searing (browning) absolutely does not seal in the juices. Information technology's been scientifically proven, repeatedly. Alton Brown (as have many others) did the experiment and showing the results.
09/fifteen/2017
This has go our new get-to recipe for roast. I don't alter a thing, get in exactly every bit written, and information technology is delicious. Don't skip pre-browning, information technology seals in the juices! The wine tenderizes the chuck, which is a flavorful merely sometimes tough cut of meat. This recipe is a keeper.
01/16/2017
I fabricated this last dark and it turned out awesome! I did add additional veggies, mushrooms, string beans. Dinner was for 6 people and everyone loved it. This is my "become to" recipe for pot roast. The roast simply fell autonomously with a fork. One change I think I'll brand side by side time is to not add potatoes but rather serve the pot roast on a bed of garlic mashed potatoes.
12/20/2016
Followed recipe exactly and it came out delicious. A keeper!
12/fifteen/2016
Why bother to fifty-fifty utilise the recipe if you won't try it as it is written the starting time time. You can make changes if you lot want when you brand information technology the second time. You lot people who alter recipes without trying them showtime irritate me no end.
11/06/2016
My roast was chewy. The taste was great equally was the heavy. What did I practise wrong to brand it chewy ?
06/09/2016
What a keen recipe. I followed the ingredients and instructions, except i didnt employ any beef goop since i was afraid of the sodium. I just added i/two cup of h2o and tomatoes.
I as well added zucchini and mushroom since im a vegatble fanatic and got rid of the potatoes!
I also added green onions to the sauté and cutting upwards some habanero peppers. Long story brusk, it was FANTASTIC.
06/03/2016
I have made this pot roast many times at present. It is AMAZING, I have made pot roast most every way you lot can think of, slow cooker, pressure cooker, stove top, oven, in a pit on dress-down etc.... This recipe takes the cake. I accept fabricated information technology for family and friends. My mom and my mother in law take both now switched to this recipe over the old betty crocker pot roast and the family hand me downwards pot roast. If you are a fan of comfort food and meat this is a recipe for you. I have followed the directions exactly and switched out with different cuts of meat and haven't been disappointed yet.
03/24/2016
Nosotros alive in Wisconsin and nosotros're avid hunters. Therefore, roast is a staple in our abode. This is an Astonishing recipe to deviate from my typical preparation. Definitely don't skip the thyme; it adds such an incredible flavor to the juice. I like to add together in a pork roast along with my beef/venison roast, and double the juice ingredients. And then when information technology's cooked and falling apart, I remove everything and get it humid hard on the stove. I add a milk/flour mixture to brand gravy...wowzas, it's skilful. I often serve this for Sunday family supper and information technology's always a huge hitting.
01/28/2016
The difference of Red Vino and Red Cooking Wine is that coking wine has salt in it so they can sell information technology in Grocery stores!!!
01/17/2016
I didn't take any beefiness broth in the firm, and then I put a can of diced organic tomatoes, 2/3 cups h2o, i/two cup pinot noir vinegar, and the drippings from browning the roast (canola oil and butter used for this) into my Vitamix along with some Penzy's dried garlic...and so blended it all. Poured it over the pot roast and cooked it 2.5 hours at 350 in my Le Creuset dutch oven. It is so tender and tasty. The best I've had!
12/14/2015
I purchased a dutch oven on Blackness Friday and i'd been itching to attempt it out. Googled pot roast recipes and this one won my middle. I did everything as the recipe reads except i didnt use whatsoever Tyme. Used a bag of baby carrots instead of cutting upward my own. Information technology is and so good & even better the next mean solar day. It seems like the flavour was much better tasted on the second mean solar day. The cherry wine paired with the beef goop makes a neat lucifer for the juice. My potatoes were cut small and made the juice thick simply i didnt heed at all. IT was so good. I am attaching a flick. Made cornbread to pair with information technology.
11/nineteen/2015
The best Pot Roast I accept ever eaten. "Pitiful Mom"
10/12/2015
*hearty
08/29/2015
This will be a new family favorite for sure.
08/29/2015
We're having it over again tonight!
08/29/2015
This was definitely a family favorite.
08/29/2015
This was my favorite
06/14/2015
Added cornstarch to thicken the juices, otherwise followed the recipe as written. Succulent!!
05/18/2015
I have been making Mom's pot roast for twoscore years in a pressure cooker. It'south very skilful. I just bought a dutch oven a few months agone, and decided to make a pot roast a different manner...in the dutch oven. Information technology was fabulous! My husband and son loved it too. It was much more than moist and very dissimilar than Mom's recipe. My husband asked for mashed potatoes. I also usually don't add alcohol to my recipes, but I added some red cooking vino. It was terrific. This will replace my pot roast recipe from now on. Cheers so much.
03/13/2015
This is a regular in our card but sometimes I use a leaner cut of meat and it comes with the aforementioned results.
03/08/2015
Made per recipe except used Bisto to this ken juices to a gravy. Fantabulous.
01/28/2015
After many years of trying pot roasts recipes this one has come out the sure winner! I didn't add the potatoes instead added cut up mushrooms and served it over mashed garlic potatoes. Information technology had slap-up flavor and since at that place are only 2 of us nosotros had a few delicious leftover dinners. I and then did what a previous reviewer said and made beef barley soup by adding some extra peas and pearl onions. THIS IS A KEEPER
11/27/2014
Fabricated to recipe except we didn't peel the yukons. First-class, wouldn't change a thing. Served with CL'southward brussels sprouts with thyme.
11/xviii/2014
ane-v-08; This was excellent. I used a 2.ii lb trimmed blade roast. Cook veggies for only 25 minutes and bank check. For 2.ii lb. roast, I used 1 cup red wine and one can broth and information technology was a perfect upping of the liquid. Worth serving over some brown rice, mashed potatoes, or with some crusty staff of life.
11/16/2014
Excellent. Made exactly as directed. So much amend in the oven than the crock pot recipes.
01/23/2014
This recipe is fantastic! Extremely flavorful and the best I've ever had. Subsequently the first 1 1/ii hours I did add a half cup more than of both vino and h2o to make a piddling more sauce. Leftovers delicious too.
01/thirteen/2014
This was my first time cooking a pot roast OMG! It was the all-time pot roast I've ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour after the onions were sauteed then deglazed with just a petty of the vino, I also added mushrooms with the carrots and potatoes and it was superb! The gravy came out perfect, not sparse and not too thick. I tin can't wait to eat the leftovers this evening. I will definitely be making this over again and once more and once again and would not hesitate to serve to company.
01/09/2014
This was a large striking! I accidentally bought a 2 lb roast instead of 3lb, so I added more than carrots and used the same corporeality of liquid based on other reviews I read. I was worried I wouldn't like the wine so I used i/2c wine and beef goop for the rest. Otherwise, everything was as directed and it came out perfect! I definitely recall it is important to proceed the potatoes in big chunks as they are pretty soft in the end and will break autonomously easily. And then succulent and juicy!
12/23/2013
Loved this recipe, I would not alter information technology at all. Information technology was so delicious!
12/sixteen/2013
New family favorite. I followed the recipe with a few modifications to make it easier for me. After I browned the roast, I placed it in my crockpot. And so I cooked the onions, added on top of my roast and deglazed my skillet with the cherry-red wine before adding it to the crockpot. I added a bag of the peeled small carrots and I halved or quartered unpeeled, small red potatoes. I added the bay leaf, garlic, etc. and cooked in the crockpot on high for about 45 minutes, so on low for five hours. It was yummy!
10/15/2013
I haven't made pot roast in over 25 years. Just seemed to slow. I bought chuck & didn't desire to become through the problem of moussaka and then I looked up pot roast. Soooooo glad I did. My hubby is ill & finding nutrient to acme his appetite is a challenge. Just smelling it cook got his appetite aroused. I could non believe how much he ate & enjoyed. I felt similar weeping. Peachy recipe. My only alter was adding green beans a while after the carrots. I as well thickened the sauce with some corn starch merely next time I will grate some spud to thicken the gravy. Bravo!!!!! This will exist a staple recipe in my home & volition proudly serve it to visitor. E mailed to my daughters who are excellent cooks.
09/30/2013
Making this for dinner this night! It looks Awesome!
09/28/2013
This was really skilful But information technology took way longer to cook than the recipe called for, not certain if information technology is my oven. Taste was actually adept though.
08/18/2013
Delicious! I've always made CL'due south Yankee Pot Roast only decided to give this recipe a try - glad I did. Per other readers I added 1 T. each Worcestershire sauce and love apple paste with the red vino and beefiness broth. Side by side time I might brand mashed potatoes and use carrots, turnips and mushrooms. Highly recommended and a big striking with the family unit!
06/28/2013
I make the same additions that purpleOnkey makes and the meal does non disappoint.
06/18/2013
This is the perfect pot roast. I similar to change upwards a few little things like adding extra garlic and I e'er dearest to add a flake of dijon mustard to my pot roasts. I will typically make mashed potatoes on the side so I will usually exit out the potatoes and instead put rainbow carrots (makes it extra pretty!) and mushrooms. Cracking recipe!
03/31/2013
Great roast. The flavors went well together and it was non hard to make.
03/03/2013
Excellent recipe. Added 1 tbl tomato paste with vino mixture and 1 tbl Worcestershire sauce when adding carrots and potatoes. Added 8oz mushroom last 1/ii hr.
02/24/2013
My family unit loved this recipe. I'll be making this again.
02/16/2013
Anyone accept a copycat recipe for BJ Brewhouse'south Pot Roast? It's delicious!
02/05/2013
This recipe was very good and not too salty, as many pot roast recipes can be, especially when they call for onion soup mix. The merely issue I had was with the cut of meat, just as well fatty (I used chuck). Adjacent fourth dimension I will utilize a start cut briscuit which is the cut of meat that I traditionally use for pot roast. Very nice flavor though!
01/28/2013
Delicious! I have hesitated to make pot roast because chuck tin can be so fat. Before cooking, I untied the roast, trimmed off most of the fat, and retied. I followed the recipe exactly per instructions. Next time I may add a bit more than liquid as we love the sauce. As others have said, the onions just melted into it. Will definitely make again.
01/27/2013
Agree with everyone here that this is the tastiest pot roast recipes. My husband, who is the ultimate food critic/snob said this was excellent. Splendid! Followed the recipe exactly except I used dried thyme instead of fresh, the virtually wonderful indescribable season with the most tender meat. Tin't wait to make this once again!!
01/18/2013
Disappointing. I tend to think of pot roast equally a hardy repast with a gravy vs liquid broth. This would make expert beef sandwiches but non a pot roast dinner.
01/06/2013
Throw out all the other pot roast recipes. This one rules.
12/30/2012
I added celery and more bay leaves - other that followed exactly and was succulent served with spaetzle. Cheers!
12/16/2012
Excellent Recipe and a consummate hit! The only thing I added was a nuance of "Honey" :)
12/xi/2012
Expert classic recipe
12/08/2012
This was a fool proof recipe. I substituted both a tin can of gravy and a cup of water for both the beef goop and the vino. I besides simmered on pinnacle of the stove instead of putting in the oven. Adding the potatoes and the carrots during the last hour (later the meat cooked for 3 1/2 hours) allows these items to keep their flavor. I made the pot roast three times and it came out great tasting each fourth dimension.
11/17/2012
Neat recipe. I merely added red wine vinegar besides as pinot noir, and and then, a tablespoon of tomato paste in the final 20 minutes. Had to repeat all over over again the next solar day. It was that good.
eleven/03/2012
Like shooting fish in a barrel, delicious and the house smells divine!! This recipe is a large winner!
xi/02/2012
Absolutely succulent! I utilise only grass fed beef so I brought the meat to room temperature and reduced cooking times on each by 15mins. I besides used a LeCreuset cast fe pot which may take fabricated the departure in keeping the meat so tender. Added turnips to the veg mix. The second hour could probably be reduced further to 35-40 mins. I accept a good crockpot recipe as well, but this beat information technology by far. Other than that, I followed the recipe to a T.
10/30/2012
The best pot roast recipe I've made still.
10/17/2012
Simply only put everything in a dull cooker and cooked in on low for about viii hours. Delicious and like shooting fish in a barrel! The meat fell apart.
10/14/2012
My husband and I had this for dinner tonight, it was then tender, and tasted so skilful, we volition exist making this again.
07/18/2012
i dearest this recipe. the ONLY thing i would change on it is the temperature. maybe 250, or 300... it does cook too fast. but it makes the most wonderful gravy!!
07/17/2012
Never again! I did everything exactly as stated in the recipe and take cooked roast before simply the fourth dimension on this recipe must exist off. My roast was fully cooked in less than 1 hour and was very bland. Im sticking with my southern living recipe!
02/19/2012
Simply wonderful! The best pot roast I have ever had. My children never eat pot roast, this i they ate. This one is a keeper
02/14/2012
i unremarkably do not like pot roast. this was amazing! i used a cabernet sauvugnon and YUM! perfect. don't change a matter.
01/22/2012
Crawly and easy.
01/16/2012
This was so good! The smell of the wine, onions, and garlic, were so adept I wanted to eat the beef raw NO KIDDING!! (Give thanks God I'yard not an idiot, lol). I did not have a dutch oven and did not know if the red wine in my cabinet was dry or not, just I used it whatever way. I used my trusty cast iron skillet and double foiled the top, information technology turned out perfect. However, I am at present in the market for a dutch oven!!! My meat was tender, flavorful, and went perfect over a bed of mashed potatoes!! Awesome recipe!
01/15/2012
Expert.
12/05/2011
First roast I made in my new dutch oven. The roast was amazing! Added some turnips that were delivered to me from my organic CSA. Delicious!
xi/fourteen/2011
I don't enjoy meats cooked in wine. I think I'll try a different roast next time. It wasn't bad, but non my cup of tea.
11/07/2011
This is one of the best pot roast recipes I've always had. And it'southward pretty easy, too. We usually enjoy it with homemade biscuits - definitely the perfect companion for the gravy! One of our favorite "cool weather" meals as it does oestrus upwards the firm over that time.
11/02/2011
1 of the all-time pot roasts I have ever made - definately a keeper!
10/30/2011
No doubt well-nigh it...the all-time pot roast I've ever tried. I used a sirloin tip instead of chuck, and I used sparkling grape/apple juice instead of the vino, simply it fabricated delicious juice which I served over biscuits. Information technology was a hit at the dinner tabular array.
x/08/2011
I concur that the carrots took longer to melt than did the potatoes, and I used baby carrots at that. However, information technology was delicious. I tried to save calories past NOT eating breadstuff with it, simply what a loss . . . the sauce does beg for being dipped into with a crusty baguette. I will make this again. I prefer it over other recipes I have made for years in the crock pot.
09/18/2011
Very easy and very very skillful! I added sliced shrooms and a packet of onion soup mix to information technology when I tasted it and it was a bit banal. Afterwards that... pretty darn proficient. I only give v stars to recipes with cheese... even so, a little shaved parm on meridian might exist good on this!
05/15/2011
I LOVE this recipe it tastes WoNdErFuL! I did change a few things, Such as i use regular organic chicken broth and have doubled the ingredients and so i have more than of the cooking liquid because it tastes and then wonderful. But did not add more potatoes and carrots. But i exercise add more onions. The organic chicken broth makes information technology taste a lot ameliorate than a organic beef broth. Never the less this is a wonderful recipe its the best pot roast ever!
05/10/2011
I am not quite sure how such a simple recipe could produce such complex and succulent flavors. I only had a cheap bottle of zin and this came out amazing! All v kids and hubby slathered their meat and potatoes with the "gravy" It was fabled! My husband is not a fan of chuck roast either and he was back for seconds.
04/xxx/2011
I tried this recipe actually as written and found information technology to be wonderful! I used Chianti for the vino and I will try a Merlot side by side time. I recently tried it with a sweeter red wine but I didn't intendance for that as well. I've also added mushrooms to the recipe and it came out delicious! This is now my standard pot roast recipe
04/29/2011
I'chiliad an gorging Cooking Calorie-free reader and this recipe has to exist my favorite! You would never know it was "calorie-free;" two keys to making this recipe outstanding is the quality of the meat and the season of the wine. Look for a nicely marbled roast throughout and don't be afraid to really brown it in the pan on all sides before popping information technology in the oven; all those browned pieces really help make the stock complex. Also, we take tried various cerise wines in this recipe, but by far Beringer Founder's Estate Cab. Savingon is the best to get with the roast. Once you pop the cork you lot have the residue of the canteen to go with your wonderful meal! This is definitely a put it in the oven and forget it meal; great on football game sundays!
03/27/2011
This is the best pot roast I have e'er made. It'south piece of cake to set up and full of flavor. I made an additional small batch of the sauce in a saucepan while the pot roast cooked (wine, goop, thyme, seasoning). I found the pot roast'due south sauce to be sufficient just my husband was happy to accept extra, especially for the leftovers. I served the roast with some warm, crusty Italian staff of life - yum! I'll definitely brand this recipe over again.
03/12/2011
This was really tasty. The simply matter I did differently was add together more beef stock - I used iii cans and two cans of water considering I wanted more gravy - I was using a 4 lb. roast. I likewise did this on the stovetop rather than in the oven. Information technology was a hitting with my husband!
02/05/2011
I thought this pot roast was just so-so. Tasted similar pot roast, nothing special. Actually, the wine did make it "special," but non necessarily in a good style. I used a Cabernet Sauvignon and it added a boot of sweetness that I could have done without. I found, too, that the potatoes cooked faster than the carrots. If I were to make this once again, I would add the carrots at least 15 minutes before the potatoes. And, salt, salt, common salt! I felt similar I was loading on the salt before browning, but the dish lacked in saltiness.
01/15/2011
Excellent pot roast. Like shooting fish in a barrel to prepare, used bottom round roast equally it was on sale. Cooked it at 350 for 3 hours then left it in the oven with estrus off until set to eat another xxx min. Rave reviews.
12/19/2010
Served to friends last dark. Everyone raved about the tenderness of the boneless chuck roast. Great flavor! I'chiliad no gourmet cook but the compliments on my pot roast really made me feel like a pretty good cook! I definitely volition serve this classic delight once more soon! I honey the results!
12/10/2010
Flavor is indescribable.I never fallow the recipes with the exact amount as the recipe, but in the terminate is the same recipe with a personal touch. In castilian its telephone call sazon. Today i'm making it once again with a little twist. Instead of chicken broth, Im using soy sauce mixed with the wine, kinda similar ppl prepare brisket in Texas. anyhow, I let y'all guys know how information technology went.
11/twenty/2010
Wow, this was good. I never made pot roast earlier, but I followed the instructions basically to the alphabetic character (though I used more than carrots and mashed the potatoes, wow) and information technology was actually easy and tasty. Now I'm bloated and bloated with delicious meat and potatoes!
11/fifteen/2010
This was great! I was skeptical that two.5 hours in the oven would make it tender, simply shredding it with the 2 forks worked well, and the meat was moist and tender. I might let it get alittle longer adjacent time, in the commencement round in the oven. Also, I used Craven Broth instead of beef, and a cheap Shiraz. The cutting I used was a two.5 lb bottom round. It was actually delicious and I'll make it again, perchance for visitor side by side time. I used my Le Crueset dutch oven which works great for this, and cleanup was easy.
xi/13/2010
This is my get-to pot roast recipe and my family admittedly inhales information technology. Chuck roast performs the best for me, but I practise often use bottom circular roast because my grocery shop has it on sale more than often and information technology is succulent, also, though not quite as tender. I often use larger cuts of meat besides and just add more than veggies and liquid. I e'er have leftovers which I make into beef stew by calculation some boosted beefiness broth. My husband loves the leftovers as much as the roast. Highly recommend.
11/03/2010
The best pot roast I have ever made! I doubled up on carrots and left out the potatoes but I will try them next fourth dimension. I also deglazed my pan w/ the red vino. In hindsight, I should have increased the amount b/c I didn't end up with much liquid in the terminate. Still yet...information technology was wonderful!
08/16/2010
We love this roast, my husband enjoys the leftovers as much as the first time around. I sometimes go out out the potatoes and serve it with brew potatoes since the sauce is so tasty or you could sop information technology up with french bread, yummy. I think the thyme adds a lot. For those who thought information technology was tough, you must use a chuck roast, I prefer a shoulder roast, leaner roast will be tougher.
05/01/2010
This was admittedly delicious! I will definitely be making this again. I did not accept fresh thyme and so I used about 3/iv tsp dried. And so impressive I would definitely serve this for company. I do live at high altitude then I baked information technology for 2 hours so added the vegetables and baked for some other i-3/four hours. Turned out perfect. The just complaint was that we should have doubled the wine and beef broth and then nosotros could have had more than of the juices for our meat and veggies!
Source: https://www.myrecipes.com/recipe/classic-beef-pot-roast
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