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A second (and a third, and so on) to all those who said chuck has to be cooked with moisture. That's where you went wrong.
I go one step further with my oven pot roast: If the gravy-type liquid I have in the pot doesn't completely cover the meat, I go in after an hour and put the meat upside down so the other side gets in the liquid. Then again after another hour. All the time baking at about 300° with the lid firmly on. I love chucks for their taste but you do have to keep them in the liquid while cooking.
They likely cooked it in the oven in a covered casserole dish.
Or might have used a large fry pan with a lid.
Sear both chuck roast on both sides on the stove. In bacon grease if you have any.
Once it is brown on all sides, add a couple cut up onions and cook until limp. Just before the next step, add 5 or so cloves of minced or cut up garlic. Not garlic powder, but actual garlic. Cook just a second or two, then
Add beef broth, water, beer, wine, apple juice, ... whatever mixture you want, and bring to a simmer. Add a bay leaf or two, some rosemary and thyme. I like to stir in a tablespoon or two of tomato paste, and tablespoon or so of balsamic vinegar. The roast needs to be in liquid, even if you have to add more water.
Then cover with a lid and in the oven, 300 degrees, for about five hours. Add carrots and potatoes about three hours in. Then another two hours or so, until potatoes, carrots, and beef are tender.
You can make it on the stove, but you have to keep checking it as it is more likely to burn on the bottom.
Thank you all for the replies. I found the crock pot cooker (top shelf of the pantry, way back in the corner..) put the remaining pot roast in with a little broth and a little vinegar, let it cook on high for about 3 1/2 hours, and it was way better. Made a nice sandwich!
Thanks again!!
Thanks for the update!
Glad you didn’t waste beef.
Now that you found a crockpot - and using some recipe advice here - you are going to get better and better at it - perhaps even making it tastier than your late wifes recipes.
The crockpot is very forgiving:start in the morning - have it ready for supper.
Chicken, pork - whatever you find tasty or on sale.
I skip all your steps except "put it in the oven", and it's perfect every time. Also, a bachelor greybeard.
Cut into big pieces unpeeled potatoes, carrots, onions, poblano pepper, turnip if I have one, green onions, and a tomato. Lightly oiled enamel covered roasting pan, no water. Pound or so of pork roast on top. Coarse black pepper, pinch salt. Lid it, shake it up, put it in the hot oven, about medium. Give it a couple hour, make sure potatoes have begun to brown, carrots soft and carmelizing, onions browning. Don't overthink this, you're reallly just deliciously over-roasting veggies -- the meat just comes along for the ride. There is plenty of moisture in there.
I imagine fatty beef will work fine, I do pork. Throw your crock-pot away, in the same dumpster as your microwave.
I skip all your steps except "put it in the oven", and it's perfect every time. Also, a bachelor greybeard.
Cut into big pieces unpeeled potatoes, carrots, onions, poblano pepper, turnip if I have one, green onions, and a tomato. Lightly oiled enamel covered roasting pan, no water. Pound or so of pork roast on top. Coarse black pepper, pinch salt. Lid it, shake it up, put it in the hot oven, about medium. Give it a couple hour, make sure potatoes have begun to brown, carrots soft and carmelizing, onions browning. Don't overthink this, you're reallly just deliciously over-roasting veggies -- the meat just comes along for the ride. There is plenty of moisture in there.
I imagine fatty beef will work fine, I do pork. Throw your crock-pot away, in the same dumpster as your microwave.
lol - we would both starve without the microwave. My favorite recipes all have just one line of instruction: Microwave on high for XXXX minutes. Now, I do believe I could live without the gas range and oven but please don't take my Keurig away.
I buy a Bag N Season from the store. it contains a plastic bag and some seasonings. and you put all your ingredients in this bag and bake in the oven for a couple hours.
for me it tastes great and not too much work for me. guess i could use my own bag and stuff but the idea is that this makes the meat very juicy and tender.
Thank you all for the replies. I found the crock pot cooker (top shelf of the pantry, way back in the corner..) put the remaining pot roast in with a little broth and a little vinegar, let it cook on high for about 3 1/2 hours, and it was way better. Made a nice sandwich!
Thanks again!!
Glad it worked out!
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